Gluten-Free Orange Cranberry Zucchini Bread Recipe


This delicious recipe balances the tartness of cranberry and orange with the freshness of zucchini for the perfect tasty, but not too sweet, summer treat!

Allergen Info:  This recipe is free from from gluten, corn, dairy, soy, nuts (including peanuts), yeast and rice. Can be made egg-free.



  1. Preheat oven to 325 degrees.
  2. Grease a 9 x 4 inch loaf pan. 
  3. Blend all ingredients together in a bowl: Breads from Anna Cranberry Pancake & Muffin Mix, eggs, oil, vanilla, orange juice, and shredded zucchini. Mix until fully combined. 
  4. Pour batter into prepared pan.
  5. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. 
  6. Allow to cool in pan on rack for 20 minutes. Remove from pan, and completely cool. Bread should be room temperature before slicing. 

Egg-Replacement Recommendation:  Simply leave the eggs out; no egg replacement is needed. 

1 comment

  • Absolutely delicious moist bread, my husband loves it and he is not celiac, however I am. It was easy to make too. 10 stars ??????

    by Marcia

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