Cranberry Zucchini Walnut Bread

Cranberry Zucchini Walnut Bread

Posted 2014-04-19 by Therese Bfollow
This wonderfully moist fruit and nut bread is a great accompaniment to a soft cheese & prosciutto platter. Alternatively it can just be enjoyed by itself with a light spread of butter.

Cranberry, Zucchini Walnut Bread ready to serve

Preparation Time: 30 minutes
Cooking Time: 60-75 minutes
Makes: 10 servings

2 and 2/3 cups (400g) plain flour
1 tsp bicarbonate of soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp mixed spice
1 1/3 cups (295g) caster sugar
1/2 cup (100g) firmly packed brown sugar
3 eggs beaten
200ml sunflower oil
2 tsp vanilla essence
3 large zucchini grated
3/4 cup (75g) walnuts, chopped and toasted
6 whole walnuts to garnish
1/3 cup dried cranberries (craisins)
Pinch of salt


  • Preheat oven to 150deg C.

  • Beat the eggs, grate the zucchini and lightly fry the walnuts in a pan, then set these 3 ingredients aside.

  • Beat eggs

    Grate zucchini

    Fry walnuts lightly in pan

  • Sift flour, soda, baking powder and spices into a large bowl. Stir in the sugars.

  • Sifted dry ingredients with brown and caster sugar.

  • Add egg, oil, vanilla essence, zucchini, nuts, cranberries and a pinch of salt then stir with a spoon until well combined.

  • Mixed ingredients

  • Spread into a 2 litre loaf pan which has been greased and lined then top with extra walnuts.

  • Once mixture has been spread into pan, top with extra walnuts for a garnish

  • Bake on middle shelf of oven for 1 - 1 & 1/4 hours or until a skewer comes out clean. Cool slightly in the pan then turn out onto a wire rack to cool.

  • Baked Cranberry, Zucchini Walnut Bread. As you can see from the picture, the mixture does rise slightly when baking.


  • In this recipe, I used raw caster sugar instead of white - you can use either.

  • The cooking times may vary depending on the size of your loaf pan. My loaf pan was slightly smaller than 2 litres so it took one and a half hours to cook. By inserting a skewer in the middle, you should be able to tell if it is cooked or not.

  • If you don't have sunflower oil, you can substitute this for another oil that doesn't have too strong a flavour. I used rice bran oil.

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