Why You’ll Love This Recipe

This bread is the perfect blend of sweet, tart, and citrusy flavors with a soft, moist texture. The zucchini keeps it incredibly tender without being overpowering, and the cranberries and lemon zest add a burst of freshness. It’s easy to make, freezer-friendly, and ideal for using up summer zucchini.

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup lemon juice (about 1 lemon)
Zest of 1 lemon
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini (about 1 medium)
1 cup fresh or dried cranberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Prepare Dry Ingredients:
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if using.
Mix Wet Ingredients:
In another bowl, beat together sugar, eggs, oil, lemon juice, lemon zest, and vanilla extract until smooth.
Combine:
Add wet ingredients to the dry ingredients and stir until just combined.
Fold in shredded zucchini and cranberries.
Bake:
Pour batter into prepared loaf pan.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

Servings: 10–12 slices
Prep time: 15 minutes
Bake time: 55 minutes
Total time: 1 hour 10 minutes

Variations

Nuts: Add chopped walnuts or pecans for crunch.
Glaze: Drizzle with lemon glaze made from powdered sugar and lemon juice.
Sweetener: Use honey or maple syrup in place of sugar.
Whole Wheat: Substitute half of the flour with whole wheat flour.
Spiced: Add nutmeg or ginger for extra warmth.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: Wrap tightly and freeze for up to 3 months.
Reheating: Microwave slices for 10–15 seconds if desired.

FAQs

Do I need to peel the zucchini?

No, the skin is soft and adds color and nutrients.

Can I use frozen cranberries?

Yes, use them straight from the freezer—no need to thaw.

Can I make this into muffins?

Yes, bake in muffin tins for 18–22 minutes.

How do I keep the bread from getting soggy?

Drain excess liquid from the zucchini before adding to batter.

Can I use bottled lemon juice?

Fresh is best, but bottled can work in a pinch.

How do I make the bread sweeter?

Add an extra 1/4 cup sugar or a handful of white chocolate chips.

What kind of oil is best?

Vegetable or canola oil works well; melted coconut oil is a great alternative.

Can I make it gluten-free?

Use a 1:1 gluten-free flour substitute.

Should I use fresh or dried cranberries?

Either works; dried cranberries will make the bread sweeter and less tart.

Can I add a crumb topping?

Yes, mix butter, flour, sugar, and cinnamon for a streusel topping before baking.

Conclusion

Cranberry Lemon Zucchini Bread is a deliciously moist and zesty quick bread that’s perfect for any time of day. With tart cranberries, bright lemon, and tender zucchini, it’s a flavorful and unique twist on traditional zucchini bread that’s sure to become a favorite.