This cranberry zucchini bread is a delicious twist on a summer classic. It’s zucchini bread with a hint of lemon and orange, accented with dried cranberries. My husband just raves about it!
Ingredients
- all-purpose flour: 3 cups
- baking soda: 1 tsp
- baking powder: 0.25 tsp
- white sugar: 2 cups
- eggs: 3 piece
- vegetable oil: 1 cup
- zucchini: 2 cups (shredded)
- cranberries: 1 cup (dried)
- orange, zested: 1 piece
- lemon extract: 1 tsp
- ground cinnamon: 2 tsp
- ground cloves: 1 tsp
- ground nutmeg: 1 tsp
- salt: 1 tsp
- pinch ground ginger: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
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Combine flour, baking soda, and baking powder in a bowl.
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Beat sugar and eggs in a large bowl with an electric mixer until well combined; beat in oil. Stir in zucchini, cranberries, orange zest, and lemon extract, then stir in cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour into the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to a wire rack to cool completely, about 20 more minutes.
