Looking for a loaf that’s moist, flavorful, and just the right mix of sweet and tart? This Cranberry Zucchini Bread is the perfect answer. Packed with tender zucchini, juicy cranberries, and a fragrant cinnamon sugar topping, it’s a comforting bake with a festive flair. Each slice is soft, slightly spiced, and bursting with bright pops of cranberry.

Perfect for holiday gatherings, cozy breakfasts, or simply a sweet afternoon treat, this bread is versatile, delightful, and sure to become a family favorite. Whether you serve it warm with butter or save a loaf for later, this recipe is a keeper you’ll come back to again and again.

Why You’ll Love This Recipe

This Cranberry Zucchini Bread stands out for so many reasons:

Moist & Tender: Shredded zucchini keeps the crumb soft and perfectly moist without being heavy.
Sweet & Tart Balance: The cranberries add a zingy freshness that complements the cinnamon sugar topping.
Easy & Foolproof: Simple ingredients and straightforward steps make this an approachable recipe for any home baker.
Perfect for Any Occasion: From breakfast to dessert, or even as a holiday gift, this bread fits every setting.
Freezer-Friendly: Bake two loaves—enjoy one now and save the other for later.

Prep & Cooking Time

This recipe is simple and rewarding, with minimal prep and a baking time that fills your kitchen with irresistible aromas.

Preparation Time: 15 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 2 loaves

Ingredients

Here’s everything you’ll need for this beautiful bread:

½ cup granulated sugar
1 ½ teaspoons cinnamon (for pan dusting)
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 ¼ cups granulated sugar
2 cups shredded zucchini*
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
12 oz cranberries (fresh or frozen)*

*Notes: You can freeze shredded zucchini in 1-cup portions for easy baking. Blueberries also make a great substitute for cranberries if desired.

Step-by-Step

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Grease the bottoms and sides of two large loaf pans. In a small bowl, combine ½ cup sugar and 1 ½ teaspoons cinnamon, then dust the pans with half of this mixture.
Mix Wet Ingredients: In a large bowl, whisk together eggs, oil, vanilla, and sugar until smooth. Fold in the shredded zucchini.
Add Dry Ingredients: Gradually stir in the flour, salt, baking powder, baking soda, and cinnamon until just combined.
Fold in Cranberries: Gently add the cranberries, making sure they’re evenly distributed throughout the batter.
Fill Pans: Divide the batter between the two prepared loaf pans. Sprinkle the remaining cinnamon sugar mixture evenly over the tops.
Bake: Bake for 1 hour 20 minutes, or until a knife inserted in the center comes out clean.
Cool & Serve: Let the loaves cool for 20 minutes in the pans, then transfer to wire racks to cool completely.

How to Serve

This bread is delicious enough to stand on its own, but it truly shines when paired with the right accompaniments. A warm slice spread with soft butter or cream cheese is a simple yet indulgent way to enjoy it. The creamy topping melts into the tender crumb, highlighting the cinnamon and cranberry flavors in every bite.

For a comforting breakfast or brunch, serve slices of this bread alongside a hot cup of coffee, tea, or even a spiced latte. The warm spices of the bread pair beautifully with cozy morning drinks, making it an excellent choice for weekend gatherings or holiday mornings. You can also toast it lightly to bring out an extra nutty aroma.

As a dessert, this loaf transforms beautifully with just a drizzle of glaze or a scoop of vanilla ice cream. The tartness of the cranberries balances the sweetness of any topping, creating a well-rounded treat. If you’re hosting a holiday spread, include this bread as part of a dessert table—it pairs wonderfully with pies, cookies, and festive drinks.

Tips & Variations

One of the best things about this recipe is its flexibility. For added texture and richness, try mixing in a handful of nuts such as pecans or walnuts. Their earthy crunch complements the sweet bread and tart cranberries beautifully. You could also sprinkle chopped nuts on top before baking for a rustic, bakery-style presentation.

If cranberries aren’t available, don’t worry—this bread welcomes substitutions. Fresh or frozen blueberries, raspberries, or even dried cherries can step in and still provide that juicy burst of flavor. Each fruit brings its own unique twist, so you can easily adapt the recipe based on the season or what you have on hand.

For those looking to prepare ahead, this bread freezes exceptionally well. Once cooled, wrap the loaf tightly in foil and store it in the freezer for up to three months. This makes it a great option for holiday baking—simply thaw and serve when guests arrive. You can also experiment with healthier swaps, such as replacing half the oil with applesauce, to lighten the loaf without losing moisture.

Final Thoughts

Cranberry Zucchini Bread is more than just another quick bread—it’s a warm hug in loaf form. With its moist crumb, bursts of tart cranberry, and a sweet cinnamon sugar topping, it strikes the perfect balance between comfort and festive flair. Every slice feels like a small celebration, whether enjoyed quietly at home or shared with friends and family.

What makes this recipe truly special is its versatility. It fits into so many moments—served with morning coffee, tucked into a holiday basket as a gift, or plated as part of a dessert spread. Few recipes manage to be this simple yet so impressive, making it a must-try for both seasoned bakers and beginners alike.

Once you bake it, you’ll see why it’s a recipe worth keeping in your collection. It’s the kind of loaf that has you slicing “just one more piece,” savoring its cozy flavors over and over again. Bake it once, and it will quickly become a tradition in your kitchen—one you’ll return to season after season.