Citrus Cranberry Zucchini Bread

Citrus Cranberry Zucchini Bread

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 35 m
JANAI
Recipe by  JANAI

“A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!”

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Ingredients

Adjust Servings

Original recipe yields 2 loaves

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  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.
  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.

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Reviews (2)

Rate This Recipe
soccermom
0

soccermom

Anyone who has a garden with zucchini in it understands the need/desire to find new recipes to try! This bread is excellent! Surprisingly, it is not overly sweet (I was slightly concerned about that with 2 cups of sugar), the orange zest lends a nice flavor. The only thing that I did differently was to add a butter/flour/brown sugar topping that was left over from another recipe! The family loved it & I will definitely be making this bread again. I'll probably experiment with different dried fruit and a different topping! May even juice the orange used for zest, poke holes in the bread once it's baked and cooled and poor the juiced orange over it! It seems pretty versatile and I was very surprised that there weren't more reviews! This would be a great choice around the holidays also!

TastyTreat
0

TastyTreat

This recipe is a winner! I love cranberries so thought this was an interesting combo of ingredients. I did use fresh cranberries so that it would be less sweet. This did cause about 10 minutes of additional cooking time. Everybody loved this recipe. Can't wait to make again.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 230 cal
  • 11%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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