Description
Cranberry Lemon Zucchini Bread is a moist and flavorful quick bread packed with shredded zucchini, tart cranberries, and fresh lemon zest. This zesty loaf is perfect for breakfast, snacking, or dessert, and it’s a great way to use up extra zucchini.
Ingredients
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2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon (optional)
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1 cup granulated sugar
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2 large eggs
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1/2 cup vegetable oil
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1/4 cup lemon juice (about 1 lemon)
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Zest of 1 lemon
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1 teaspoon vanilla extract
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1 1/2 cups shredded zucchini (about 1 medium)
- 1 cup fresh or dried cranberries
Instructions
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Preheat Oven:
Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper. -
Prepare Dry Ingredients:
In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if using. -
Mix Wet Ingredients:
In a separate bowl, beat sugar, eggs, oil, lemon juice, lemon zest, and vanilla extract until smooth. -
Combine:
Gradually add the wet mixture to the dry ingredients. Stir until just combined. -
Fold In:
Gently fold in the shredded zucchini and cranberries. -
Bake:
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. -
Cool:
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Zucchini: No need to peel it, but be sure to squeeze out excess moisture.Cranberries: Dried cranberries will add sweetness; fresh will add tartness.Optional Glaze: Combine 1/2 cup powdered sugar with 1–2 tablespoons lemon juice for a drizzle on top.
