Gluten-Free Cranberry Zucchini Bread
A recipe from the 2020 Year of the Cranberry Challenge that is just so yummy. If you have a garden do yourself a favor and plant some zucchini’s so you’ll be able to make this bread again and again! No garden? No problem! Find zucchini at your local farm stand or grocery store.
Ingredients
- 190g Gluten Free Flour (Or All Purpose Flour If Not Gf)
- 1/2 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 2 Tsp. Ground Cinnamon
- 1/4 Tsp. Ground Nutmeg
- 120ml Avocado Oil
- 150g Packed Sugar
- 50g Coconut Sugar
- 15ml Maple Syrup Or Honey
- 1 Large Egg
- 2 Tsp. Vanilla Extract
- 8oz Shredded Zucchini
- 110g Walnuts, Chopped
- 50g Frozen Cranberries
55-70 mins
Total Time
10 mins
Prep Time
45-60 mins
Cook Time
n/a
Portions
Directions
- Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside.
- In a medium sized bowl, whisk flour, baking soda, baking powder, salt and spices. Set aside.
- Using a stand or hand mixer, combine oil, sugar, eggs, maple syrup and vanilla. Stir in zucchini.
- Combine wet ingredients and dry until smooth.
- Fold in walnuts and cranberries.
- Bake for 45-60 minutes. Baking times may vary so keep an eye on your bread.
- Cool completely before serving.