Zucchini Cranberrry Bread Recipe

Name: Zucchini Cranberrry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole egg; 1 egg white; 1 cup low-fat buttermilk; ¼ cup light olive oil; 1 cup all-purpose flour; 1 cup whole wheat pastry flour; ¼ cup Splenda granular; 2 teaspoons cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 2 cups grated zucchini; ½ cup cranberries

Servings: persons

1 whole egg
1 egg white
1 cup low-fat buttermilk
¼ cup light olive oil
1 cup all-purpose flour
1 cup whole wheat pastry flour
¼ cup Splenda granular
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups grated zucchini
½ cup cranberries

1
Heat oven to 350 degrees.
2
Greas large loaf pan and dust with flour.
3
Whisk together the egg, egg white, buttermilk and oil.
4
In large bowl, combine the flour, whole-wheat flour, splenda granules, cinnamon, baking soda and salt.
5
Gently mix the wet and dry ingredients together.
6
Stir in the zucchini and cranberries inches Pour in to the prepared loaf pan.
7
Bake 30 minutes or until a toothpick inserted in the center comes out clean.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole egg, 1 egg white, 1 cup low-fat buttermilk, ¼ cup light olive oil, and more.

Yes, Zucchini Cranberrry Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Cranberrry Bread

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