Easy and Yummy Cranberry Walnut Zucchini Bread

This Cranberry Walnut Zucchini Bread is so good and easy to make year round. You can eat it with your favorite toppings or alone!

What is Cranberry Walnut Zucchini Bread?

Cranberry Walnut Zucchini Bread is a delightful and flavorful twist on the classic zucchini bread. Packed with juicy cranberries and crunchy walnuts, this moist and tender bread is a perfect blend of sweet and tangy flavors. It’s an ultimate treat that offers a delightful experience in every bite, making it a great addition to your baking repertoire.

Something about measuring ingredients to perfection is very soothing to me. The first place I learned how to bake was in Home Economics class (do they still have that class in high school?) 

I still give all the credit to Ms. Kennedy for teaching me so much about cooking. I made so many different dishes in that classroom that I never would have made on my own like muffins and even crepes!

What ingredients do you need for this Cranberry Walnut Zucchini Bread?

• 2/3 cup butter, softened
• 1 cup sugar
• 4 eggs
• 3 cups shredded zucchini
• 2/3 cup water
• 3 1/3 cups flour
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 2/3 cup dried cranberries
• 2/3 cup chopped walnuts

She would teach me about being exact, and following directions to a T. She even enrolled me in a cooking competition once that I failed miserably at but learned SO much at the very same time. I go down memory lane today because baking different kinds of “breads” is one of my favorite things to do!

How do you make this cranberry walnut zucchini bread?

• Preheat oven to 350F.
• Grease a 9×5 inch loaf pan. Set aside.
• Mix butter and sugar in a large bowl.
• Stir in eggs, zucchini, water and vanilla.
• Add flour, baking powder, baking soda, salt, cinnamon, and cloves and mix until well blended.
• Stir in cranberries and walnuts.
• Pour batter into the prepared pan.
• Bake for about 1 hour, until toothpick comes out clean.
• Cool 10 minutes before removing from pan. Cool completely on a wire rack before slicing.
• May be stored wrapped in the refrigerator for up to 4 days.
• Enjoy!

This cranberry walnut zucchini bread is one of my favorite recipes ever! I love baking these types of recipes because you can have it as a snack by itself or with jam or even a little butter. It’s really great to serve on the table post meal, and even great to nosh on as an appetizer. This is a super versatile recipe! (I also love how Zucchini is such a fun vegetable that can be used in so many ways–like this Zoodle Chicken Salad in a Mason Jar recipe!)

FAQs About This Cranberry Bread:

1. Do the cranberries need to be fresh or can I use dried?
   • You can use either fresh, frozen, or dried cranberries. Fresh and frozen cranberries will provide more juiciness, while dried cranberries will be sweeter.
2. Can I replace walnuts with other nuts?
   • Yes, feel free to substitute walnuts with pecans, almonds, or any nuts of your choice.
3. Does the zucchini need to be peeled?
   • No, the zucchini does not need to be peeled. The skin is very tender and won’t affect the texture of the bread.
4. Can this recipe be made gluten-free or vegan?
   • Yes. For a gluten-free version, use gluten-free all-purpose flour. For a vegan version, use a flax egg and plant-based milk.

Tips and Tricks:

• Make sure to wring out excess moisture from the grated zucchini before adding it to the batter to keep the bread from becoming too wet.
• Toss the cranberries in a little flour before adding them to the batter to prevent them from sinking to the bottom.
• For an extra burst of flavor, add some orange zest to the batter.
• Allow the bread to cool completely before slicing to get clean cuts.

Variations:

• Cranberry Orange Zucchini Bread: Add orange zest and replace a portion of the liquid with orange juice.
• Cranberry Chocolate Chip Zucchini Bread: Add in some chocolate chips for a sweet twist.
• Cranberry Coconut Zucchini Bread: Add shredded coconut to the batter for a tropical twist.

Where to Serve: Cranberry Walnut Zucchini Bread is versatile and can be served as a breakfast, a snack with your afternoon tea, or as a dessert. It’s also perfect for holiday gatherings, potlucks, and as a homemade gift during the festive season.

Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap the bread tightly and freeze it for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

I recommend this for dinner parties and even holidays. Honestly, I’d make this for no good reason because it is just that good!

Topping Options:

• Spread a layer of cream cheese frosting for a creamy contrast.
• Drizzle with a simple sugar glaze for added sweetness.
• Top with additional chopped walnuts and cranberries for extra crunch and flavor.

Why This Recipe Works:

Cranberry Walnut Zucchini Bread works wonderfully due to the harmony of flavors and textures. The zucchini ensures a moist crumb, while the cranberries provide a tangy contrast to the sweetness of the bread. The walnuts add a satisfying crunch and nutty flavor. This recipe is a fantastic way to enjoy a classic zucchini bread with an elevated taste and texture profile. Moreover, it’s a great way to use up excess zucchini and incorporate fruits and nuts into your diet.

What are some more fun zucchini recipes to try?

• Balsamic Zucchini With Feta Cheese Easy Side Dish
• Air Fryer Zucchini Fries with Creamy Italian Sauce For Dipping
• Delicious Zucchini Brownies Recipe

If you are looking for more amazing dessert recipes, be sure to check out this comprehensive list! 50+ Fun and Easy Dessert Recipes For Kids

Yield: 8-10 servings

Cranberry Walnut Zucchini Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

A tasty cranberry walnut zucchini bread that is perfect to serve anytime!

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Ingredients

• 2/3 cup butter, softened
• 1 cup sugar
• 4 eggs
• 3 cups shredded zucchini
• 2/3 cup water
• 3 1/3 cups flour
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 2/3 cup dried cranberries
• 2/3 cup chopped walnuts

Instructions

1. Preheat oven to 350F.
2. Grease a 9x5 inch loaf pan. Set aside.
3. Mix butter and sugar in a large bowl.
4. Stir in eggs, zucchini, water and vanilla.
5. Add flour, baking powder, baking soda, salt, cinnamon, and cloves and mix until well blended.
6. Stir in cranberries and walnuts.
7. Pour batter into the prepared pan.
8. Bake for about 1 hour, until toothpick comes out clean.
9. Cool 10 minutes before removing from pan. Cool completely on a wire rack before slicing.
10. May be stored wrapped in the refrigerator for up to 4 days.
11. Enjoy!

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