Gluten-Free Zucchini Cranberry Bread
Moist, tender, and filled with tart cranberries, this Gluten-Free Zucchini Cranberry Bread is a delicious way to enjoy homemade quick bread without wheat flour. Shredded zucchini and Greek yogurt help keep every slice soft, while cinnamon and ginger add a little warmth.
The cranberries bring a pleasant tartness that balances the sweetness of the bread, and chopped pecans add a little crunch.
It’s a wonderful choice for breakfast, an afternoon snack, or a simple dessert with coffee or tea.
Why You’ll Love This Recipe
Moist and tender: Shredded zucchini and Greek yogurt help keep the bread from drying out.
Made with gluten-free flours: Sorghum flour, garbanzo fava flour, and potato starch make up the flour mixture.
A delicious balance of flavors: Tart cranberries, sweet brown sugar, cinnamon, and ginger come together in every slice.
A little added crunch: Chopped pecans give the bread extra texture.
Enjoy it anytime: Serve it for breakfast, as an afternoon snack, or for dessert.
For another fruity gluten-free dessert, try our Gluten-Free Blueberry Lavender Mascarpone Tart.
Gluten-Free Zucchini Cranberry Bread
This Gluten-Free Zucchini Cranberry Bread comes together with a blend of gluten-free flours, shredded zucchini, Greek yogurt, and frozen cranberries.
Gather your ingredients, prepare your loaf pan, and follow the simple steps below for a moist, flavorful homemade quick bread.
Recipe Details
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 65–70 minutes, plus cooling
Servings: 10 slices, depending on thickness
Ingredients
1-1/2 cups Sorghum Flour
1/2 cup Garbanzo Fava Flour
½ cup potato starch
1/2 tsp powdered ginger root
1 tsp sea salt
2 tsp ground cinnamon
2 tsp baking soda
1 tsp Xanthan Gum
1 tsp vanilla extract
1 cup sugar
4 large eggs
1 cup brown sugar, packed
1/3 cup avocado oil or coconut oil
3 cups zucchini shredded
1 cup frozen cranberries (do not thaw)
½ cup pecan pieces
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Instructions
Preheat oven to 350°F. Coat a 9 x 4 inch baking pan with butter and sugar, set aside.
Combine flours, xanthan gum (or other starch of your choosing), baking soda, cinnamon , salt, and ginger together in a bowl. Set aside.
In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in zucchini, cranberries, and nuts.
Pour batter into a prepared pan ½ inch from top.
Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean.
Place the loaf pan on a wire rack to cool. Once cooled, remove the bread from the pan.
Making Muffins Instead
You can also use this batter to make muffins. Pour the batter into a prepared muffin pan and bake for approximately 15–20 minutes, or until a toothpick inserted into the center comes out clean.
If you enjoy homemade quick breads, try our Gluten-Free Pistachio Dark Chocolate Banana Bread.
Gluten-Free Pistachio Dark Chocolate Banana Bread
How to Serve
This zucchini cranberry bread tastes delicious at room temperature or slightly warm. The tart cranberries and warm spices give it plenty of flavor on its own, but you can also serve a slice with a little butter or softened cream cheese.
Pair it with coffee or tea for breakfast or an afternoon snack. It also makes a simple dessert when you want something sweet without preparing an elaborate treat.
Storing Leftovers
Allow the bread to cool completely before storing it.
At room temperature: Keep the bread in an airtight container for up to 2 days.
In the refrigerator: Store it in an airtight container for up to 5–6 days.
In the freezer: Wrap individual slices and place them in a freezer-safe bag or container. Freeze for up to 3 months.
To serve frozen slices, thaw them in the refrigerator or at room temperature.
For another gluten-free breakfast treat, try our Moist Gluten-Free Almond Flour Strawberry Banana Muffins.
Frequently Asked Questions
Do I need to thaw the cranberries before adding them?
No. Add the frozen cranberries directly to the batter. Thawing them beforehand can release extra moisture and cause their color to bleed into the bread.
Should I peel the zucchini before shredding it?
No. The zucchini skin is tender enough to leave on. Simply wash the zucchini before shredding it.
Can I make muffins instead of a loaf?
Yes. This recipe includes a muffin variation. Bake the batter in a prepared muffin pan for approximately 15–20 minutes, checking for doneness with a toothpick.
How do I know when the zucchini cranberry bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If wet batter sticks to it, continue baking and check again.
Can I freeze zucchini cranberry bread?
Yes. Allow it to cool completely, wrap individual slices, and freeze for up to 3 months.
Why is my gluten-free quick bread too dense?
Gluten-free quick breads can become dense if the batter is overmixed or the flour mixture is not measured accurately. Mix the batter just until the ingredients are combined.
Looking for something else to cook? Visit the Recipe Index to explore more recipes by ingredient, meal and cooking style.
More Deliciously Yummy Recipes
- Honey Chili Dipping Sauce – Sweet, Spicy, and Savory
- Cheesy Chorizo and Potato Breakfast Skillet with Steamed Eggs
- Garlic Pepper Seasoned Chicken Drumsticks
- Chicken Curry with Tomatoes and Bell Peppers
- Shaved Fennel, Apple, and Arugula Salad with Honey-Ginger Dressing
