Cranberry Zucchini Bread
This is a variation of our whole wheat quick bread base recipe. Packed with fresh zucchini, dried cranberries, whole wheat flour, and a touch of cinnamon, this green and red cranberry zucchini bread is a holiday treat your friends and family are sure to love!
Servings: 12 slices
Calories: 164kcal
Ingredients
- 1 ½ cups white whole wheat flour8
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup dried cranberries
- 1 medium zucchini, shredded (~1 ½ cups)
- ½ cup packed brown sugar
- ½ cup buttermilk
- ¼ cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350° F. Prepare a 9x5 bread loaf pan with nonstick spray or parchment paper.
- In a large bowl, gently whisk together flour, cinnamon, baking soda, baking powder, and salt. Add dried cranberries to flour mixture. Toss until evenly coated.
- In a separate medium bowl, whisk together zucchini, brown sugar, buttermilk, oil, eggs, and vanilla.
- Add buttermilk mixture to flour mixture. Using a spatula, fold ingredients until just moistened. Do not overmix.
- Pour batter into the prepared bread loaf pan. Bake 50-55 minutes or until slightly golden and a toothpick inserted into the middle comes out clean. Enjoy!
Notes
The skin of the zucchini contains lots of good nutrients, so it is not necessary to peel.
Use a fine grater to shred the zucchini for younger kids or picky eaters. Don’t drain or squeeze the zucchini dry; it helps keep the bread moist.
*Substitute 1 cup whole wheat flour and 1/2 cup all purpose flour.
Nutrition
Serving: 1slice | Calories: 164kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2.8g | Cholesterol: 37mg | Sodium: 212mg | Potassium: 164mg | Fiber: 2g | Sugar: 12g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1.3mg