{Recipe} Zucchini Bread Print Recipe Print Recipe

Note: this was posted before becoming a gluten-free blog. Contains gluten.

Zucchini, in bread? Maybe it’s just me, but I didn’t grow up eating baked goods and have to admit, I hadn’t tasted zucchini bread until I decided to put my leftover zucchini to good use. Wondering what to do with your leftover zucchini? Or not. I highly recommend giving this zucchini bread recipe a try, it’s delicious! FYI, it may not be normal to add dried cranberries and not walnuts, but since when do I follow “normality”? Exactly. Either way, do what you like, I can almost guarantee – assuming you follow the directions, it will be a devoured.

Tip: If you can refrain from taste testing, this makes a great hostess gift. I packaged a loaf for some friends of ours {with new baby = no time to bake} and turned out to be a family favorite!


2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup dried cranberries

1 cup chopped pecans or walnuts – didn’t have, didn’t include.


1 Preheat the oven to 350 degrees (F). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts (optional) and dried cranberries (optional).

2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (recommend checking it at 45 min) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Enjoy!

Makes 2 loaves (or 1 loaf depending on pan size)

Recipe adapted by Simply Recipes

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  • http://iambaker.net Amanda

    Gorgeous pics.. I would love to make this!

  • Wishy

    Yum, yum, yum. Robin and I tried out this recipe last night. Nothing like a little sister bonding on a Sunday night…

    In place of cranberries, I have been using Gogi berries in several different experiments… it worked great for this one.

    We also used a gluten free alternative for the flour but I found that it overpowered the zucchini too much… I find that is the case with most gluten free flour substitutes.

    Anyways! Having it this morning and it is delicious!

  • http://www.foodpearl.blogspot.com Rachel

    I love how you package all of your baked goods and foodie projects (e.g. – the strawberry jam and this bread). What do you have wrapped around the middle of this loaf? Parchment paper? Where did you get the twine? šŸ™‚ Presentation is everything, and you are obviously an expert!

  • OUMZ

    i just discovered this site and i am addicted! thank you for sharing your swesomeness with the world! woohoo!

  • OUMZ

    i just discovered this site and i am addicted! thank you for sharing your awesomeness with the world! woohoo!

  • http://www.withstyle.me With Style and Grace

    Welcome! Thank you and I’m happy to “meet” you šŸ˜‰