This Healthy Zucchini Cranberry Bread makes for a festive treat, snack or breakfast item this holiday season. Make a batch with the kids to enjoy on Christmas morning or all season long!

I don’t know about you but when it’s winter time and holiday season I am all about everything cranberry! After Thanksgiving this year I had a lot of leftover cranberry sauce and decided to try it baked into one of my favorite baked goods, zucchini bread and the result was a super moist and festive treat!

My family has been devouring it for breakfast, snack and dessert and let’s just say it didn’t last longer than 2 days. I decided to experiment with the recipe to see if it would work baked just about any way and it does. Make it in a bread loaf pan, 8×8 baking dish or muffin tin depending how you prefer your baked goods. All come out delicious and moist!

Ingredients for Zucchini Cranberry Bread

• eggs
• vegetable oil
• sugar
• vanilla
• all purpose flour
• instant or old fashioned oats
• cinnamon
• salt
• baking soda
• zucchini
• cranberry sauce,  dried/fresh or frozen cranberries also work!
• nuts: pecans or walnuts work best

This is a great recipe to get your kids involved in making with you as well. It can also be a great exposure to zucchini and cranberries. Have kids help you shredded the zucchini. Then talk about how zucchini is made up of a lot of water and then have them help you squeeze it all out using a cheese cloth or dish towel. For cranberries you can use leftover cranberry sauce, dried, fresh or frozen cranberries. For more fun activities you can do with your kids involving cranberries check out this post.

How Kids Can Help Make Zucchini Cranberry Bread

• pre-heat oven
• shredded the zucchini, then squeeze out as much water as possible using a cheese cloth or dish towel.
• crack eggs
• measure out and add in oil, sugar, vanilla, flour, oats, cinnamon, salt, baking soda, cranberry sauce/dried, fresh or frozen cranberries, nuts to bowl
• mix ingredients together
• scoop batter into muffin tin, 8×8 baking dish or bread loaf pan

Print Recipe

Healthy Zucchini Cranberry Bread

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: healthy zucchini bread, zucchini bread

Servings: 12

Author: Lauren Sharifi, MPH RD LDN

Ingredients

• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup all purpose flour
• 1/2 cup oats (instant or old fashioned)
• 1/2 tablespoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup shredded zucchini liquid squeezed out using dish towel or cheese cloth
• 1/4 cup cranberry sauce ( OR dried or fresh or frozen cranberries)
• 1/4 cup pecans or walnuts chopped

Instructions

• Pre-heat oven to 350 degrees. Recipe can be made into muffins, bread loaf or square 8x8 baking dish. Spray muffin tin, bread pan or 8x8 baking dish with cooking spray.
• In a large bowl or electric mixer add eggs. Whisk until foamy. Add in oil, sugar, and vanilla and mix to combine.
• Add flour, oats, cinnamon, salt, baking soda and mix combine. Add in remaining ingredients: zucchini, cranberry sauce OR cranberries, chopped nuts and mix until just combined.
• Bake in pre-heated oven for 18 minutes for 12-cup muffins, 25-30 minutes for 8x8 baking dish, 40 minutes for bread loaf pan.