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
