Zucchini Cranberry Nut Bread Recipe

Name: Zucchini Cranberry Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 Tbsp. butter, softened; 1 c. sugar; 2 large eggs; 1 Tbsp. grated orange rind; 16 oz. can whole berry cranberry sauce; 1 1/2 c. coarsely grated zucchini; 1 c. coarsely chopped walnuts; 1 tsp. baking soda; 2 tsp. baking powder; 3 c. flour

Servings: persons

3 Tbsp. butter, softened
1 c. sugar
2 large eggs
1 Tbsp. grated orange rind
16 oz. can whole berry cranberry sauce
1 1/2 c. coarsely grated zucchini
1 c. coarsely chopped walnuts
1 tsp. baking soda
2 tsp. baking powder
3 c. flour

1
Preheat oven to 350u00b0.
2
Grease and flour three 8 x 4-inch loaf pans.
3
In a large bowl, beat butter, sugar and eggs until fluffy. Stir in orange rind and cranberry sauce.
4
Fold in flour, baking soda and powder until just combined.
5
Fold in zucchini and nuts. Turn into pans.
6
Bake until toothpick inserted comes out clean, approximately 50 minutes.
7
Bread freezes well.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 3 Tbsp. butter, softened, 1 c. sugar, 2 large eggs, 1 Tbsp. grated orange rind, and more.

Yes, Zucchini Cranberry Nut Bread falls under the Vegetarian 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 Cranberry Nut Bread

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