Zucchini, Cranberry & Walnut Bread Recipe

Name: Zucchini, Cranberry & Walnut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2-2/3 cups Plain Flour; 1 teaspoon Bicarbonate Soda; 1/2 teaspoons Baking Powder; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Pumpkin Pie Spice Or Similar; 1-1/3 cup Castor Sugar; 1/2 cups Brown Sugar; 3 whole Eggs, Lightly Beaten; ⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Sunflower Oil; 2 teaspoons Vanilla Extract; 3 whole Zucchinis, Grated; 3/4 cups Walnuts, Roughly Chopped; 1/3 cups Cranberries; 1 pinch Salt; 6 whole Walnuts, For Garnish; For Serving: Soft Cheese

Servings: persons

2-2/3 cups Plain Flour
1 teaspoon Bicarbonate Soda
1/2 teaspoons Baking Powder
1 teaspoon Ground Cinnamon
1/4 teaspoons Pumpkin Pie Spice Or Similar
1-1/3 cup Castor Sugar
1/2 cups Brown Sugar
3 whole Eggs, Lightly Beaten
⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Sunflower Oil
2 teaspoons Vanilla Extract
3 whole Zucchinis, Grated
3/4 cups Walnuts, Roughly Chopped
1/3 cups Cranberries
1 pinch Salt
6 whole Walnuts, For Garnish
For Serving: Soft Cheese

1
Preheat oven to 150 degrees Celsius. Grease and line a 2-Litre loaf pan.
2
Sift flour, soda, baking powder and spices into a large bowl. Stir in sugars, and then add eggs, oil, vanilla extract, grated zucchini, chopped walnuts, cranberries and a pinch of salt.
3
Stir with a wooden spoon until well combined, then spread into the prepared pan and top with extra walnuts.
4
Bake in middle shelf of oven for 1- 1 1/4 hours or until a skewer comes out clean.
5
Cool slightly in the pan, then turn out onto a wire rack to cool completely.
6
Slice and serve with cheese.

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 16 ingredients. The key ingredients include: 2-2/3 cups Plain Flour, 1 teaspoon Bicarbonate Soda, 1/2 teaspoons Baking Powder, 1 teaspoon Ground Cinnamon, and more.

Yes, Zucchini, Cranberry & Walnut 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 & Walnut Bread

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