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Gluten free zucchini cranberry bread in center of photo with 2 zucchini tops in the right corner and partial bowl of dried cranberries in the bottom right corner. A stripe cloth on the left side of the bread pan.

Healthy Zucchini Cranberry Bread

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  • Author: Emily
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Diet: Gluten Free


This gluten free version of zucchini cranberry bread is wonderful to use as a dessert or to snack on anytime.


  • 2 cups oat flour
  • 1 cup zucchini (shredded)
  • 1/3 cup maple syrup
  • 1/2 cup milk (dairy or non-dairy)
  • 1/2 cup dried cranberries (unsweetened or sweetened)
  • 1 egg
  • 1 tbsp coconut oil
  • 1 tbsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract


  1. Pre-heat oven to 350 degrees and spray an 8 x 8 loaf pan with cooking spray, set aside.
  2. Shred zucchini using a cheese grater or food processor and remove excess water with paper towel.
  3. Combine all ingredients except cranberries into a large mixing bowl and stir together until batter forms.
  4. Pour cranberries in and fold into batter.
  5. Next, put mixture into loaf pan.
  6. Place in oven to bake for 25-30 minutes.


  • To make your own oat flour, take old fashioned oats and blend them in a blender or food processor until fine like flour.
  • Cranberries can be unsweetened or sweetened but must be dried.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: American