This Lemon Cranberry Zucchini Quick Bread is a moist, flavorful treat that I find perfect for any time of day. The tangy lemon and tart cranberries complement the subtle sweetness and moisture of zucchini, creating a delightful balance in every bite.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
2 large eggs
1 cup granulated sugar
½ cup vegetable oil
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
½ cup dried cranberries (or fresh cranberries, chopped)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour an 8×4 inch loaf pan.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, beat the eggs, sugar, oil, vanilla extract, lemon zest, and lemon juice until smooth.
Stir the shredded zucchini into the wet ingredients, then gradually add the dry ingredients, mixing until just combined.
Gently fold in the cranberries.
Pour the batter into the prepared loaf pan.
Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes one loaf, which typically serves 8 to 10 slices. Preparing the batter takes about 15 minutes, and baking takes approximately 55 to 60 minutes. Cooling time is around 10 minutes before removing from the pan and additional time to cool fully on a rack.
Variations
I like experimenting with this recipe by swapping dried cranberries for other dried fruits like cherries or blueberries. Adding a handful of chopped nuts, such as walnuts or pecans, gives a nice crunch. For an extra burst of citrus, sometimes I add a teaspoon of orange zest alongside the lemon zest. If I want a slightly healthier version, I sometimes reduce the sugar slightly or substitute half of the all-purpose flour with whole wheat flour.
Storage/reheating
I store this quick bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. To keep it longer, I freeze slices individually wrapped in foil or plastic wrap for up to 3 months. When I’m ready to enjoy it, I reheat slices in the microwave for about 15-20 seconds or toast them lightly to bring back the fresh-baked feel.
FAQs
Can I use fresh cranberries instead of dried?
Yes, you can use fresh cranberries, but since they have more moisture, I chop them finely and reduce any additional liquids slightly to keep the bread from becoming too wet.
Do I need to peel the zucchini?
No, I don’t peel the zucchini. The skin adds color, nutrients, and texture without affecting the bread negatively.
Can I make this bread gluten-free?
To make a gluten-free version, I substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, making sure it contains xanthan gum or adding it separately for structure.
How do I know when the bread is done baking?
I insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready. If it’s wet with batter, I bake it a bit longer.
Can I double the recipe?
Yes, doubling the recipe works well. I recommend using two loaf pans to ensure even baking, and I check the bread a little earlier since baking times can vary.
Conclusion
This Lemon Cranberry Zucchini Quick Bread has quickly become one of my favorite go-to recipes whenever I want something comforting, fresh, and flavorful. It’s simple to make, uses wholesome ingredients, and offers a lovely blend of tartness and sweetness. I hope you enjoy making and sharing it as much as I do!
Recipe:
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Lemon Cranberry Zucchini Quick Bread
- Total Time: 1 hour 10-15 minutes
- Yield: 1 loaf (8 to 10 slices)
- Diet: Vegetarian
Description
A moist and flavorful quick bread combining tangy lemon, tart cranberries, and subtle sweetness of zucchini, perfect for breakfast, snacks, or dessert.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
2 large eggs
1 cup granulated sugar
½ cup vegetable oil
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
½ cup dried cranberries (or fresh cranberries, chopped)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8×4 inch loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs, sugar, oil, vanilla extract, lemon zest, and lemon juice until smooth.
- Stir the shredded zucchini into the wet ingredients, then gradually add the dry ingredients, mixing until just combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use fresh cranberries chopped finely if preferred, adjusting moisture accordingly.
No need to peel zucchini; the skin adds nutrients and texture.
To make gluten-free, substitute all-purpose flour with a gluten-free blend with xanthan gum.
Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
You can double the recipe and bake in two pans for even cooking.
Store wrapped at room temperature for 3 days or freeze slices up to 3 months.
Reheat slices in microwave 15-20 seconds or toast lightly for fresh-baked texture.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
