Nutmeg and cinnamon add spice to these flavorful loaves from Alice Manzo of South Easton, Massachusetts. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays.

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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Nutrition Facts

175 calories; protein 2.2g; carbohydrates 22.6g; fat 8.7g; cholesterol 17.4mg; sodium 145.3mg. Full Nutrition
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Reviews (52)

Rating: 5 stars
08/24/2009
Bread was very good and super moist! For the oil, I used 1 cup of applesauce and 1/2 cup of canola oil. Also, a little more zucchini (~2 cups). Read More
(44)
Rating: 5 stars
01/27/2007
I made this with 2c whole wheat flour and 1c all-purpose flour. Had only 1.25c zucchini, and used 2c cranberry plus about .5c raisins. It turned out great! Read More
(20)
Rating: 5 stars
10/22/2008
Sooo MOIST and YUMMY!! I don't know why I always forget how great zucchini bread is until I finally make it again, but this one was truly terrific. I loved the addition of cranberries. I used applsauce instead of oil and a combination of whole wheat and reg flour. Since I was the only one to eat it, it lasted for almost a week and it was moist, moist, moist, right up until the end (thank goodness I only made one loaf!) I'm guessing this would probably freeze well, so next time I'll go ahead and make the full batch. Thanks for the new variation--I hope I remember to make it again soon! :-) Read More
(19)
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Rating: 5 stars
05/27/2009
I have made this more times than I can remember over the past couple of years. My husband loves it. It is so moist and the combination of cranberrys with spices is awesome. When I don't have any cranberrys, I add two medium carrots and call it my vegatable bread. I omit the walnuts, as nuts are not a favorite in this house. Also I cut down on the sugar to 300g. Read More
(11)
Rating: 5 stars
07/09/2009
We thought this bread was very good. My husband who hates every vegetable, and doesn't care for cranberries(so he says) liked it. Me, the healthier eater, really liked it. And the kids 7 and 4 loved it. I'm a litle concerned about the 1 cup of oil, so next time I'm going to try 1/2 oil, 1/2 applesauce. Thanks for the recipe. Read More
(10)
Rating: 4 stars
07/12/2010
Cut the sugar to 1 cup and cut the oil to 1/2 cup and still had a nice, moist texture. Read More
(10)
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Rating: 1 stars
12/22/2008
Too sweet Read More
(8)
Rating: 5 stars
11/06/2006
Moist and delicious. I added raisins, too. Read More
(8)
Rating: 5 stars
12/17/2007
I make this every Christmas. I either make it at Thanksgiving and freeze the other loaf for Christmas or make the other loaf into mini loafs and give to teachers as gifts. Great recipe, nice and moist. Read More
(7)