Serves 6
95 min
Spiced Zucchini Bread with Walnuts and Dried Cranberries
Recipe GLPRc57c403131d65c
A moist and aromatic quick bread loaded with shredded zucchini, toasted walnuts, and tart dried cranberries. Warming spices like cinnamon and nutmeg add depth to this tender crumb, while a hint of vanilla ties everything together. Perfect for breakfast, brunch, or a light dessert.
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Ingredients
1½ pounds zucchini, shredded (about 2 large zucchini)
1¼ cups light brown sugar
¼ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ cup whole wheat flour
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1½ teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup walnuts, coarsely chopped
¾ cup dried cranberries
1 tablespoon granulated sugar, for sprinkling
Directions
Preheat your oven to 325 degrees Fahrenheit. Lightly grease a 9x5-inch loaf pan and line the interior with parchment paper, allowing the excess to extend above the rim on two opposite sides for easy removal.
Place the shredded zucchini into a clean kitchen towel. Gather the corners of the towel and twist firmly to extract as much liquid as possible from the zucchini, then transfer the dried zucchini to a bowl.
In a medium mixing bowl, whisk together the brown sugar, vegetable oil, eggs, and vanilla extract until well combined. Fold in the squeezed zucchini until evenly distributed.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg until the dry ingredients are fully blended.
Pour the zucchini mixture into the dry ingredients and fold gently with a rubber spatula until just a few streaks of flour remain visible—do not overmix.
Add the chopped walnuts and dried cranberries to the batter and fold gently until they are evenly scattered throughout.
Transfer the batter into the prepared loaf pan and smooth the top. Sprinkle the granulated sugar evenly across the surface.
Bake for 65 to 75 minutes, until a toothpick inserted into the center of the loaf comes out with a few moist crumbs still clinging to it. Allow the bread to cool in the pan on a wire rack for 30 minutes.
Remove the bread from the pan using the parchment overhang as handles and transfer to a wire rack. Cool completely before slicing and serving. Store any leftover bread wrapped tightly in plastic wrap at room temperature for up to 4 days.
