Citrus Cranberry Zucchini Bread

Add some dried cranberries to zucchini bread, along with lemon extract and orange zest, and you've got a delicious citrus twist on a summer classic.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 283 Calories

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

Recipe Instructions

Step 1

Preheat the 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 medium bowl. Set aside.

Step 3

Beat sugar and eggs together in a large bowl with an electric mixer until well combined; beat in oil until blended. Stir in zucchini, cranberries, orange zest, and lemon extract, then mix in cinnamon, cloves, nutmeg, salt, and ginger. Stir in flour mixture until incorporated. Pour batter into the prepared loaf pans.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then remove loaves to a wire rack to cool completely, about 20 more minutes.