Cranberry Walnut Zucchini Bread

A delightful twist on classic zucchini bread, infused with tart cranberries and crunchy walnuts to create a harmonious blend of flavors perfect for any season.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 10

Ingredients

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup grated zucchini

1/2 cup unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1/2 cup dried cranberries

1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, combine grated zucchini, melted butter, eggs, and vanilla extract.

4. Gradually mix the wet ingredients into the dry ingredients until just combined.

5. Fold in the dried cranberries and chopped walnuts.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

To reheat, wrap slices in a damp paper towel and microwave for 15-20 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.