Zucchini Bread with Dried Cranberries
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist quick bread made with grated zucchini, brown sugar, and warm spices like cinnamon and nutmeg, studded with tart dried cranberries. A classic way to use summer zucchini for a homey dessert or snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- Nonstick cooking spray
- 1 3/4 cups shredded zucchini
- 3/4 cup packed light-brown sugar
- 2 tablespoons granulated sugar
- 1/3 cup canola oil
- 1/3 cup applesauce
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- Fresh ground nutmeg-I didn’t measure (just a bit)
- 1/8 teaspoon ground cloves
- 3/4 teaspoon salt
- 1/2-3/4 cup dried cranberries
- Cinnamon/Sugar to sprinkle on top
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 210mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 21mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.