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Zucchini Bread

Zucchini Bread with White Chocolate and Dried Cranberries

Maria Antoinette
Prep Time 10 mins
Cook Time 55 mins
Total Time 3 hrs


  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup dried cranberries
  • 1/2 cup melted virgin unrefined coconut oil
  • 1/2 cup packed light brown sugar
  • 1 large egg at room temperature
  • 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 1 cup shredded zucchini


Step 1: Preheat the oven to 350°F. Grease a 9×5 (or 8×4) inch loaf pan.
Step 2: Blend the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl. Make sure it's mixed thoroughly. Put it to the side. In another bowl, whisk the oil, both sugars, egg, vanilla, and zucchini together until combined.
Step 3: Pour the freshly mixed zucchini mix into the second bowl. Mix all the ingredients together but remember, don't overdo it. If your batter seems really thick that's ok, it's supposed to be.
Step 4: Pour the mix into greased pan. Bake for 45 – 55 minutes.
*Every stove is different so make sure you keep an eye on your bread. Bake it until you how your family will enjoy it. Some like it a little light on top and others like it extra browned.
Step 5: When the bread is done it check it with a toothpick in the middle. If it comes out too sweet let it bake a little while longer. If comes out pretty clean then take it out of the oven.
*Allow the bread to cool completely before you dig in.
You can either keep this out on the counter for a couple of days or you can store in the fridge for about a week.