Reviewed: Nov. 6, 2009

This is an all-time FAVORITE recipe of mine. I get rave reviews when I serve this. The mellow spices are just right. I used dried cherries instead of cranberries (just a personal preference). So good!

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kitchenkathy

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Reviewed: Oct. 31, 2009

This is very good and moist. Made 1 large loaf and 2 mini's. Making more today to freeze -- all mini's. I think I will add a bit more zucchini only because I want to use up what I shredded yesterday.

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LauraLee16

Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA

Living In: Greentown, Ohio, USA

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Reviewed: Sep. 12, 2009

This is really good. I used dried cranberries and didn't have nutmeg but it still turned out well. I also made them into muffins. Thanks for the recipe!

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sara_loves2bake

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

Bread was very good and super moist! For the oil, I used 1 cup of applesauce and 1/2 cup of canola oil. Also, a little more zucchini (~2 cups).

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Jen

Cooking Level: Intermediate

Home Town: Chippewa Falls, Wisconsin, USA

Living In: Auburn, California, USA

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Reviewed: Aug. 13, 2009

I love this recipe. I had some cranberries in the freezer and used them in this recipe. The tartness of the cranberries added an excellent flavor to the overall sweetness of the bread. I'm making this again today. The loaves freeze well.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Aug. 10, 2009

Good bread though I think it would be better with more cranberries. I used half whole wheat flour, half white flour to make it a little healthier and reduced the sugar to 1 3/4 cups.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 8, 2009

This is one of two zucchini bread recipes I made with my son this morning. I used half whole wheat flour and as I didn't have fresh/frozen cranberries, I used Craisins that I soaked in hot lemon juice for about 20 minutes, then drained. No oil on hand, so I used melted butter. This took a while to bake, almost an hour and a half, I had to cover it halfway through with foil. It still came out quite brown, flat and quite dense. Flavor is quite good. Not my favorite combination, but good all the same.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 9, 2009

We thought this bread was very good. My husband who hates every vegetable, and doesn't care for cranberries(so he says) liked it. Me, the healthier eater, really liked it. And the kids 7 and 4 loved it. I'm a litle concerned about the 1 cup of oil, so next time I'm going to try 1/2 oil, 1/2 applesauce. Thanks for the recipe.

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laura

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Reviewed: Dec. 22, 2008

Too sweet

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Rose Marie

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Reviewed: Nov. 25, 2008

I liked the idea of this but I wish it had more cranberries. Seemed like it was missing something. Thanks for the idea!

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smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Oct. 22, 2008

Sooo MOIST and YUMMY!! I don't know why I always forget how great zucchini bread is until I finally make it again, but this one was truly terrific. I loved the addition of cranberries. I used applsauce instead of oil and a combination of whole wheat and reg flour. Since I was the only one to eat it, it lasted for almost a week and it was moist, moist, moist, right up until the end (thank goodness I only made one loaf!) I'm guessing this would probably freeze well, so next time I'll go ahead and make the full batch. Thanks for the new variation--I hope I remember to make it again soon! :-)

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Dec. 17, 2007

I make this every Christmas. I either make it at Thanksgiving and freeze the other loaf for Christmas or make the other loaf into mini loafs and give to teachers as gifts. Great recipe, nice and moist.

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DIANNE72

Cooking Level: Expert

Living In: Kalamazoo, Michigan, USA

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Reviewed: Nov. 29, 2007

very yummy, what a great treat, I have made thistwice now, since thanksgiving it great a real keeper.thank you

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Nov. 22, 2007

I have made this more times than I can remember over the past couple of years. My husband loves it. It is so moist and the combination of cranberrys with spices is awesome. When I don't have any cranberrys, I add two medium carrots and call it my vegatable bread. I omit the walnuts, as nuts are not a favorite in this house. Also I cut down on the sugar to 300g.

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eileen

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Reviewed: Jan. 27, 2007

I made this with 2c whole wheat flour and 1c all-purpose flour. Had only 1.25c zucchini, and used 2c cranberry plus about .5c raisins. It turned out great!

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