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Cranberry Zucchini Bread
Garnish With Lemon
This easy quick bread is a great way to use the zucchini from your garden!
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Prep Time
25
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Breakfast & Brunch
Cuisine
American
Servings
8
servings
Calories
481
kcal
Cook Mode
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Ingredients
0.5
1x
2x
Bread:
▢
1 ¼
cups
flour
▢
¾
cup
granulated sugar
▢
1
teaspoon
baking powder
▢
1
teaspoon
salt
▢
½
teaspoon
baking soda
▢
1
teaspoon
cinnamon
▢
¾
teaspoon
grated nutmeg
▢
1
cup
craisins
▢
1
stick unsalted butter
melted and cooled
▢
2
large eggs
▢
½
cup
Greek yogurt
▢
1
teaspoon
vanilla extract
▢
1
cup
shredded zucchini
squeezed to remove most of moisture
Glaze:
▢
1
cup
powdered sugar
▢
1 - 2
tablespoons
milk
▢
1
vanilla bean
split in half and seeds scraped
Instructions
To make the bread:
Preheat the oven to 350 degrees. Grease the inside of a loaf pan.
Whisk the first seven ingredients (flour through nutmeg) together in a large bowl. Stir in the craisins.
In another bowl, stir together the butter, eggs, greek yogurt and vanilla extract. Stir in the zucchini.
Gently fold together the wet and dry mixtures until they are just combined.
Pour the batter into the loaf pan and bake for about 50 minutes or until toothpick inserted in the center of the bread comes out clean.
Cool for 30 minutes in the pan on a cooling rack then remove from pan to cool completely.
To make the glaze:
Whisk the powdered sugar, milk and vanilla in a bowl until smooth. Pour over the zucchini bread and let set for 30 minutes.
Notes
You may need to add more or less milk to get the glaze the consistency you want. Start slowly and add more as needed.
Nutrition
Serving:
1
serving
Calories:
481
kcal
Carbohydrates:
84
g
Protein:
8
g
Fat:
14
g
Saturated Fat:
8
g
Polyunsaturated Fat:
5
g
Cholesterol:
78
mg
Sodium:
434
mg
Fiber:
3
g
Sugar:
48
g
Nutrition info not guaranteed to be accurate.
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