Cranberry-Walnut Zucchini Bread by Dawn Marie Hamilton


  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 cups zucchini, grated  (Note: using a food processor to grate the zucchini makes prep a snap.)
  • 1 and 1/2 cups whole-wheat pastry flour
  • 1 and 1/2 cups white flour
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup walnuts, finely chopped
  • 1 cup dried cranberries


  1. Combine oil and brown sugar in a large mixing bowl. Beat in eggs, one at a time. Mix in vanilla and zucchini.
  2. In another bowl, sift together the flours, cinnamon, salt, baking powder, and baking soda. Add the dry ingredients to the zucchini mixture until moistened.
  3. Then fold in walnuts and cranberries.
  4. Spoon batter into two, oiled, 5 by 9 inch loaf pans and bake for sixty minutes in a 350 degree preheated oven. The outside should be golden.

At the inn, the cranberry-walnut zucchini bread is served with yogurt cheese, which is easy to make.

  1. Set a colander into a slightly larger bowl.
  2. Line the colander with a length of cheesecloth.
  3. Pour the yogurt onto the cloth and cover with same.
  4. Place a small plate over top, set in refrigerator and let the yogurt drain until it reaches a spreadable consistency. Usually 24 hours. Use as you would cream cheese.


See Dawn Marie’s full post.