Zucchini and cranberries star in this tender loaf that is sure to become your go-to bake. The liquid from the zucchini helps keep the loaf moist. The best part of this zucchini bread recipe? It only requires one bowl, so cleanup will be effortless.

EatingWell.com, February 2023


Credit: Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

Recipe Summary

10 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 9-by-5-inch baking pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on long sides. 

  • Whisk all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, baking soda, salt and allspice together in a large bowl until combined.

  • Add eggs, oil, vanilla, orange zest and orange juice; stir until almost combined and a crumbly dough forms, about 1 minute. Stir in zucchini and cranberries until just combined.

  • Pour the batter into the prepared pan. Bake until golden brown and a wooden pick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.


Parchment paper

Nutrition Facts

1 slice
211 calories; protein 3g; carbohydrates 30g; dietary fiber 2g; sugars 16g; added sugar 11g; fat 9g; saturated fat 1g; mono fat 5g; poly fat 3g; cholesterol 27mg; vitamin a iu 94IU; vitamin b3 niacin 1mg; vitamin c 5mg; vitamin d iu 6IU; vitamin e iu 3IU; folate 39mg; vitamin k 8mg; sodium 158mg; calcium 27mg; iron 1mg; magnesium 20mg; phosphorus 68mg; potassium 121mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 2mg; selenium 11mcg.