Zucchini bread with cranberries and chocolate chips sliced on a cutting board with a cup of tea in the background.

Zucchini Bread

Zucchini Bread is a must when zucchini is in season! This easy, moist quick bread is full of good-for-you zucchini, dried cranberries, and chocolate chips!

Zucchini bread with cranberries and chocolate chips sliced on a cutting board with a cup of tea in the background.
Zucchini Bread

Zucchini Bread is a must when zucchini is in season! This easy, moist quick bread is full of good-for-you zucchini, dried cranberries, and chocolate chips!

Note: This post first appeared on June 24, 2011. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Zucchini bread in a loaf pan.

Zucchini season extends well past summer here in Northern California, so once we begin to transition into autumn and the temptation to stay in and bake all day sets in, a warm loaf of zucchini bread is the perfect quick bread to bridge the seasons (especially when you’re not quite ready for pumpkin).

In keeping with the beautiful zucchini that is in season, here is a recipe that I’ve adapted from my dear and lifelong friend, Linda. Chock full of good-for-you zucchini, this zucchini bread is moist and tender, bursting with delicious dried cranberries and chocolate chips, and spiced with cinnamon and nutmeg. It always brings me back to those early fall days, snacking on a slice after school, a pile of homework taking a back seat to a well-deserved break.

HOW TO MAKE ZUCCHINI BREAD

What I love about this zucchini bread recipe is not just how easy it is to make, but how it’s bursting with chocolate chips! My friend Linda also loves to make this with nuts (pecans are amazing in this zucchini bread) but if you have to leave it out (like I do for my family who sometimes protests), it’s still amazingly delicious.

  1. In a medium bowl, mix shredded zucchini, granulated and brown sugar, egg and oil until well combined.Step 1 How to Make Zucchini Bread
  2. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and baking powder. Add to the zucchini mixture and mix until just combined.
  3. Stir in the dried cranberries and chocolate chips. Do not overmix. Steps 2-3 How to Make Zucchini Bread
  4. Transfer batter to the loaf pan and place in the oven. Bake for 30 minutes, then lower heat to 300°F and continue baking for another 15-30 minutes or until a toothpick inserted in the center comes out clean. It should take a total of 45-60 minutes, depending on your oven.
  5. Allow the zucchini bread to cool completely on a wire rack before slicing.Steps 4-5 How to Make Zucchini Bread

 

MORE DELICIOUS ZUCCHINI RECIPES TO TRY

Savory Zucchini Scones with Feta and Thyme
Zucchini Banana Brownies
Double Dark Chocolate Zucchini Bread
Sweet and Spicy Crispy Tofu with Zucchini Noodles
Zucchini Noodles with Chicken and Tangy Peanut Sauce
Baked Zucchini Sticks from Table for Two
Zucchini Soup from Foolproof Living
Creamy Corn, Zucchini and Poblano Tacos from Vanilla and Bean

Zucchini bread with dried cranberries and chocolate chips sliced on a cutting board.

Note: This post first appeared on June 24, 2011. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Zucchini Bread

Zucchini bread is a must make when zucchini is in season! This quick bread is chock full of good-for-you zucchini, dried cranberries, and chocolate chips!
Zucchini bread with cranberries and chocolate chips sliced on a cutting board with a cup of tea in the background.
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4.67 from 3 votes
Course Bread, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 226kcal

Ingredients

  • 2 cups grated zucchini about 2 medium zucchinis
  • 1/2 cup brown coconut sugar or regular brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/3 cup liquid coconut oil or canola oil
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1/2 cup mini chocolate chips or regular chocolate chips

Instructions

  • Preheat the oven to 350°F with a rack placed in the center of the oven. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper.
  • In a medium bowl, mix shredded zucchini, granulated and brown sugar, egg and oil until well combined.
  • In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and baking powder. Add to the zucchini mixture and mix until just combined.
  • Stir in the dried cranberries and chocolate chips. Do not overmix.
  • Transfer batter to the loaf pan and place in the oven. Bake for 30 minutes, then lower heat to 300°F and continue baking for another 15-30 minutes or until a toothpick inserted in the center comes out clean. It should take a total of 45-60 minutes, depending on your oven.
  • Allow the zucchini bread to cool completely on a wire rack before slicing.

Notes

This recipe is adapted from my dear life-long friend, Linda.
Can I make this in a 9x5 inch loaf pan? Yes, absolutely. Just keep an eye on it when baking -- it may take less time to bake since it won't be as tall a loaf.
Do I need to squeeze the zucchini? In a pinch for time, I've been known to skip this step, but when I notice that the zucchini is especially liquidy, I do take the time to lightly press the shredded squash between some clean paper towels to remove any excess moisture. If you can, I do recommend that you take the time to do so.
Can this recipe be doubled? Yes, absolutely, and you can use the slider on the recipe under "Servings" to adjust the ingredient quantities. The zucchini bread does disappear quickly!
Can I add nuts? Yes! Crushed pecans are my favorite here, but it will also be delicious with walnut or almonds.
Can I use other dried fruit? If you don't care for dried cranberries, try it with chopped dried cherries, apricots, blueberries, or figs!
What kind of coconut oil should I use? I love baking with LouAna Liquid Coconut Oil. Canola oil can also be used in this recipe.

Nutrition

Calories: 226kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 168mg | Potassium: 84mg | Fiber: 1g | Sugar: 21g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

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  1. Hadia

    5 stars
    What an amazing awesome recipe! It looks moist and full of agreable flavors! Definitely on my to do list!

    Reply
  2. Tiffany

    Any suggestions on what i can substitute for the almond meal? My daughter is allergic to tree nutes. Thanks!

    Reply
    • Liren

      Hi Tiffany! I often make this zucchini bread without the almond meal. Simply substitute with an equal amount of all purpose flour. You will end up using a total of 1 1/2 cups all purpose flour, and I assure, you, it will be just as good. Enjoy!

      Reply
  3. Liz

    Oh, this looks fabulous! I will make it later this summer when we have a glut of zucchinis. Thanks for the delicious post~

    Reply
  4. Barbara | Creative Culinary

    I have a very old recipe for zucchini break which has done years of duty for helping with the abundance of zucchini in the garden. Did you know you can shred zucchini and freeze it for using with breads when the abundance of zucchini is out of season. Doing that was my saving grace from the zucchini hordes!

    This is so unique and with great ingredients; I’m definitely going to give it a try, thanks for sharing.

    Reply
    • Liren

      Such a great tip, Barb, thank you! I often tell myself to freeze some zucchini, but usually end up using it all up. I wish I had a bountiful garden!

      Reply
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