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Zuchinni Cranberry Pumpkin Seed Almond Bread

What you need: 

2/3 cup margarine
1 cup vegan raw sugar
4-5 cups raw zucchini, grated
2/3 cup nondairy milk
2/3 cup applesauce
1 cup wheat bran
2 1/3 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 teaspoons vanilla
1 1/2 teaspoons salt
2/3 cup dried or fresh cranberries
1/2 cup raw almonds, coarsely chopped
1/2 cup raw pumpkin seeds

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Grease bottoms only of 2 loaf pans, 9x5x3", or 3 loaf pans, 8 1/2x4 1/2x2 1/2". Mix margarine and sugar in a medium-to-large bowl. Stir in zucchini, milk, and applesauce.
2. Mix in flour, wheat bran, baking soda, cinnamon, cloves, allspice, nutmeg, salt, vanilla and baking powder. Stir in cranberries, seeds, and nuts until evenly combined.
3. Pour into prepared pans. Bake until wooden pick inserted in center comes out clean, 60 to 70 minutes. Cool 5 minutes. Loosen sides of loaves and remove from pans. Cool.
This bread will remain plenty moist, so it's a good idea to wrap in saran wrap and refrigerate (no longer than 10 days).
My family loves this harvesty bread in the morning, served warm with margarine, yum!
PS: This can also easily become pumpkin bread by omitting the zucchini and replacing it with about 16 ounces canned or cooked pumpkin.

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I'm  going to second that quick squeeze ont zeh zucchini from baypuppy, unless you want insides like morning eggs over easy, or half-baked .


this is such a great recipe! i just made it....the end product was amazing but i will confess that i had the best time licking the spoon haha.......i cut the recipe in half, made them as muffins and substituted sunflower kernels for the pumpkin seeds because that was all i had in the house.......2 thumbs up for this recipe!! : )


not to sound to naive, but to those who used flax for the margarine - how much flax?  and is the amount for ground or whole seeds before grinding???  i would LOVE to make this amazing sounding bread, but am curious for this substitution....thanks!


5 stars! Totally yummy! The cranberries really set off the zucchini!
I 1/2ed the recipe. Substituted ground flax and about 1 T of canola oil for the vegan margarine. Then added a heaping Tablespoon of margarine just for a little buttery flavor. I didn't use pumpkin seeds just cranberries and almonds. PLUS I added about twice the amount of (vanilla) soy-milk... my batter was so dry, probably due to the flax. I also used wheat germ instead of wheat bran... I'm not really sure if it's the same or not.
I ended up using two loaf pans (even though I 1/2ed the recipe... cuz I'm a dork.... so I ended up with 2 very stout loafs but still so good!)

OHHH and if you have a problem with a gooey center this is most likely becuz you didn't squeeze the zucchini before adding it to the recipe. Just a quick squeeze really helps!
Oh, my husband says, "MMm.. It tastes like pumpkin pie bread."  ::)


Everyone seems to be right this is wonderful!  The first time I made it I had to a make a few adjustment because I didn't have all the ingredients.  I used pecans and dried cherries and I used a cup of white flour insted of the wheat bran. Also I used one individual container of apple sauce instead of 3/4 cup and that was plenty.  It still stayed moisted for days and days.  My 19 month old loves this. I've actually made it once a week for the past month.


This was a very healthy and very good recipe!  Instead of margarine we used flaxseeds.  We enjoyed it!


If I had a couple more hands, I'd give this 4 thumbs up.  The recipe is easy to follow and come out great.  I doubled the recipe and sold it in my deli.  I sold 3 large loaves in 1 day.  I like the tartness from the cranberries and the roasty flavor of the pumpkin and almonds.  Ohh yeah,I roasted the almonds and pumpkin before adding it to the recipe.. Great job!!!! :o

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