“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!” - by JANAI
Ingredients
Adjust Servings
Original recipe yields 2 loaves
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
- 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.
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 230 cal
- 11%
- Fat
- 9.9 g
- 15%
- Carbs
- 33.5 g
- 11%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 a..." See moredditional cooking time. Everybody loved this recipe. Can't wait to make again."
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