2-Loaf Zucchini Cranberry Bread (Dairy-Free)

Recipe Inspired by Taste of Home

Recipe Tried and pictures by Leah T.

Do you categorize the seasons based on the months? Like Winter is December, January, February; Spring is March, April May; Summer is June, July, August, and Fall is September, October, November? Or do you consider seasons to start on the date they actually start?

Well, even though Fall officially starts in 3 days on Monday, for me Fall started September 1st.

With that being said, Happy Fall Y'all!

One of our two Leah's made this delicious zucchini bread for all of us to try at work. It uses our Cranberry Delights and Spice Ladies ground cinnamon, ground nutmeg, and sea salt. You could also use their Pumpkin Pie Spice instead of cinnamon and nutmeg, for extra special flavor! See the notes at the bottom of the ingredients about the different substitutions used in this recipe.


* = Alternate ingredients we tried, explanation at the bottom

3 cups all-purpose flour (almond flour works too!)

2 cups sugar*

2-1/2 teaspoons Spice Ladies ground cinnamon* (use Saigon cinnamon for an extra rich, smooth taste!)

1/4 teaspoon Spice Ladies ground nutmeg*

1-1/4 teaspoons Spice Ladies Sea Salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 eggs

1-1/2 cups shredded zucchini

1 cup vegetable oil of your choice

1 teaspoon vanilla extract

1/2 cup Northwest Delights Cranberry Delights

1/2 cup chopped walnuts (optional)

*instead of 2 cups white sugar, we subbed 1-1/2 cups sugar plus 1/2 cup brown sugar

*using 2 teaspoons Spice Ladies Pumpkin Pie Spice mix is a great sub for separate cinnamon and nutmeg, and the ginger in the mix really brings out the flavor!


-Preheat oven to 350 degrees

-Grease and flour two (2) 8x4 loaf pans

-In a mixing bowl, combine dry ingredients until just blended

-In another large bowl, beat eggs slightly; add zucchini, oil, and vanilla

-Stir in dry ingredients on half at a time until just blended, careful not to over mix

-Fold in the dried cranberries (and walnuts) - Note that you can do half the amount of cranberries and add it to only one loaf if you want to!

-Pour into two greased loaf pans

-Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.

-Cool for 10 minutes before removing pans to wire racks

Optional glaze topping (enough for one loaf)

(we only glazed one loaf)

-1 cup powdered sugar

-3/4 tablespoons lemon juice (to taste), bottled or fresh

*add in a pinch of zest

-2 tablespoons butter (we used Earth Balance)

-A pinch of salt to cut the tang of the lemon if it's too strong.

We hope you enjoyed this tasty bread as much as we did! Let us know if you tried it!

To purchase Northwest Delights Cranberry Delights click here.

To purchase Northwest Delights Walnuts click here.

To purchase Spice Ladies products click here.

#healthyrecipe #zucchinibreadrecipe #dairyfreerecipe #breadrecipe

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