Citrus Cranberry Zucchini Bread

Citrus Cranberry Zucchini Bread
  • PREP TIME
    15 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    20 People
  • VIEWS
    68

Elevate your baking repertoire with this vibrant twist on classic zucchini bread! Bursting with the bright flavors of citrus and the tartness of cranberries, this moist and fragrant loaf is a delightful treat for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    42 g
  • Cholesterol
    28 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    2 g
  • Sodium
    187 mg
  • Sugar
    26 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans. (5 minutes)

Image Step 02
02 Step

Recipe View In a medium bowl, whisk together the flour, baking soda, and baking powder. (3 minutes)

Image Step 03
03 Step

Recipe View In a large bowl, using an electric mixer, beat together the sugar and eggs until light and fluffy. Gradually beat in the vegetable oil until well combined. (5 minutes)

Image Step 04
04 Step

Recipe View Stir in the shredded zucchini, dried cranberries, and orange zest. Add the lemon extract, cinnamon, cloves, nutmeg, salt, and ginger. Mix until just combined. (5 minutes)

Image Step 05
05 Step

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (5 minutes)

Image Step 06
06 Step

Recipe View Pour the batter evenly into the prepared loaf pans. (2 minutes)

Image Step 07
07 Step

Recipe View Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. (55 minutes)

Image Step 08
08 Step

Recipe View Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. (30 minutes)

For enhanced flavor, toast the dried cranberries lightly before adding them to the batter.
Squeezing excess moisture from the zucchini prevents a soggy bread.
A blend of orange and lemon zest can be used for a more complex citrus profile.
Store the cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Noble Gislason

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 22 Ratings)
Total Reviews: (4)
  • Merlin Macejkovic

    This recipe is fantastic! The citrus notes are so refreshing and the cranberries add a lovely tartness.

  • Imogene Stehr

    This is my go-to zucchini bread recipe now. It's easy to follow and always turns out perfectly.

  • Mauricio Crist

    I love how moist this bread is. I added some chopped walnuts for extra texture and it was a hit!

  • Karl Purdy

    I used gluten-free flour and it still turned out great!

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