Citrus Cranberry Zucchini Bread
Description
This citrus cranberry zucchini bread recipe features dried cranberries, lemon extract, and orange zest, making a nice change from standard zucchini bread.
Ingredients
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3 cups all-purpose flour
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1 teaspoon baking soda
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1/4 teaspoon baking powder
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2 cups white sugar
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3 eggs
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1 cup vegetable oil
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2 cups shredded zucchini
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1 cup dried cranberries
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1 orange, zested
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1 teaspoon lemon extract
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2 teaspoons ground cinnamon
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1 teaspoon ground cloves
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1 teaspoon ground nutmeg
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1 teaspoon salt
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1 pinch ground ginger
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
2
Whisk flour, baking soda, and baking powder together in a bowl. Set aside.
3
Beat sugar and eggs together in a large bowl with an electric mixer until well combined; beat in oil until blended. Stir in zucchini, cranberries, orange zest, and lemon extract, then stir in cinnamon, cloves, nutmeg, salt, and ginger. Stir in flour mixture until incorporated. Divide batter between the prepared loaf pans.
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely, about 20 minutes more.