Around the holidays, I always buy a few extra bags of cranberries when they are on sale to save for recipes like this one! The tart pop of winter berries pairs so well with the sweetness of honey in this bread. It’s a great way to enjoy the summer bounty of zucchini as well!
You won’t feel guilty eating this bread for breakfast since it’s made with whole grains, natural sweeteners, zucchini, and cranberries. It’s a great way to feed all those things to your kids as well!
Whole Wheat Cranberry Zucchini Bread
adapted from here
2 cups whole wheat flour, freshly ground
1/3 cup honey
1/2 cup olive oil
1/3 cup sucanat or brown sugar
1 tsp. vanilla extract
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2 cups shredded, unpeeled zucchini
1 cup cranberries (frozen or fresh)
Grind wheat in the WonderMill. Preheat oven to 350 degrees. Grease a loaf pan.
In a bowl (or the base of a stand mixer), combine eggs, honey, olive oil, sugar, and vanilla. When mixed, add salt, baking soda, baking powder, and flour.
Fold in (by hand) zucchini and cranberries, mixing just until combined.
Pour batter into the prepared loaf pan. Bake for 50-60 minutes until golden brown, top is slightly cracked, and a toothpick inserted in the center comes out clean.
Remove from pan and cool on a wire rack completely before slicing.