Cranberry Walnut Zucchini Bread is the perfect way to sneak some veggies into your dessert without anyone noticing. This bread is a delightful balance of sweet and nutty flavors, making it ideal for cozy fall mornings or anytime you crave something special.
The base of our bread starts with all-purpose flour, which provides structure. Granulated sugar sweetens the loaf and helps it achieve a golden-brown crust. A combination of baking powder and baking soda ensures it rises beautifully, while a pinch of salt enhances all the flavors. Adding ground cinnamon and nutmeg gives it a warm, comforting spice. The star of the show, zucchini, adds moisture and a subtle earthiness. Unsalted butter makes the bread rich and tender, and eggs help bind everything together. A splash of vanilla extract rounds out the flavors. Finally, dried cranberries offer a burst of tartness, and chopped walnuts lend a satisfying crunch.
This bread pairs beautifully with a smear of cream cheese or a drizzle of honey for added sweetness. Enjoy it warm with a pat of butter for breakfast or as a delightful afternoon snack.
Start by preheating your oven to 350°F (175°C) and greasing a 9x5 inch loaf pan. This ensures your bread will bake evenly and release easily once it's done. In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend of dry ingredients sets the stage for your flavorful loaf.
In a separate bowl, combine the grated zucchini, melted butter, eggs, and vanilla extract. Mixing these wet ingredients separately ensures everything is evenly distributed. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing, as this can make the bread dense.
Gently fold in the dried cranberries and chopped walnuts. This step is where the magic happens, as these add-ins give the bread its character. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, keeping an eye on it towards the end. You'll know it's done when a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step prevents it from getting soggy.