citrus-cranberry-zucchini-bread

Citrus Cranberry Zucchini Bread

1 Review Add a 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

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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Review (1)

Rate This Recipe
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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