Whole Wheat Cranberry Zucchini Bread

Whole wheat cranberry zucchini bread is on the healthy side and easy to make! This moist and flavorful quick bread is fantastic for breakfast with a cup of coffee or tea.

Zucchini. It's one of those vegetables that you either love or hate. To be honest, I don't love it in large pieces or as a side dish all it's own. Shred the zucchini and put it in a quick bread though or toss it with some cheese on a pizza ~ then I'm all in for it!

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I've added a winter spin to my blueberry zucchini bread. This whole wheat cranberry zucchini version comes together in about 10 minutes of active time. It's super moist and flavorful and freezes beautifully.

steps for making whole wheat cranberry zucchini bread

1. Shred the zucchini and remove most of the moisture.
2. Whisk the dry ingredients together.
3. Stir the wet ingredients together.
4. Add the dry ingredients to the wet ingredients and stir to combine.
5. Mix in the cranberries.
6. Pour into a greased loaf pan.
7. Bake.
8. Slice and enjoy!

Here's a quick video to see how easily this bread comes together!

let's make this cranberry zucchini bread!

First, gather your ingredients and prepare two standard size loaf pans by greasing them well. Preheat the oven now too.

Then, shred the zucchini using a grater. I have this box grater and love it! Now remove as much moisture as you can from the zucchini. You can either place the shredded zucchini in a colander and press on the zucchini with clean hands or use a salad spinner to remove the excess moisture.

Now whisk together the dry ingredients. In a separate, larger bowl, combine the applesauce, shredded zucchini, eggs, vanilla and almond extracts. Next add the dry ingredients to the wet.

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Using a spatula or spoon, gently mix the wet and dry ingredients until just combined {I like to stop when I still see a few streaks of flour}. Then add the cranberries and mix until incorporated and no more flour streaks remain. Spoon or pour the thick batter into the prepared loaf pans {half of the batter into each pan}.

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This zucchini bread typically takes 50-60 minutes in my oven. Please remember that your oven and my oven are different and bake times may vary. Bake the loaves until a toothpick inserted in the center of the loaf comes out clean.

wait, why did we remove the excess moisture from the zucchini?

This zucchini bread recipe uses applesauce and brown sugar, both of which add a lot of moisture to the bread. The zucchini also adds an incredible amount of moisture, so to allow this bread to bake in about an hour, we don't need all the moisture from the grated zucchini.

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do you need to peel zucchini for zucchini bread?

No! Just chop off the ends of the zucchini and rub it against the sides of your grater {or you could run it through a food processor with the shredding blade}. The dark outside of the zucchini is also very tender and gives a beautiful color to the bread.

does zucchini bread taste like zucchini?

No and that's the beauty of baking with it! The zucchini adds lots of moisture and nutritional value, but the final bread will taste like cinnamon, brown sugar, vanilla, and cranberries with a hint of almond.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Whole Wheat Cranberry Zucchini Bread. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more quick and healthier breakfast recipes to try ~

• Healthy Breakfast Cookies
• Peanut Butter Oat Banana Bread
• Blueberry Zucchini Bread
• Baked Cinnamon Donuts
• Whole Wheat Blueberry Oat Muffins
• Zucchini Oat Bran Chocolate Chip Muffins
• Healthier Chocolate Zucchini Bread

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!