Citrus Cranberry Zucchini Bread

Citrus Cranberry Zucchini Bread

Zucchini bread, with a hint of lemon and orange, and accented by dried cranberries, is a delicious twist on a summer classic.

Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
230 Calories

Recipe Instructions

Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
Step 2
Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
Step 3
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 cool completely on a wire rack.
Citrus Cranberry Zucchini Bread
Citrus Cranberry Zucchini Bread
Citrus Cranberry Zucchini Bread
Citrus Cranberry Zucchini Bread

Ingredients

  • 1 teaspoon baking soda
  • 2 cups white sugar
  • 2 teaspoons ground cinnamon
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon lemon extract
  • 1 cup vegetable oil
  • 1 cup dried cranberries
  • 1 orange, zested
  • 1 pinch ground ginger
  • 2 cups shredded zucchini
  • 0.25 teaspoon baking powder

Categories

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