Lemon Cranberry Zucchini Bread

A delicious twist on a summer classic–zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!

We are all about quick bread. They take mere minutes to mix together, they make a convenient on-the-go breakfast or anytime snack, and they are hard to distinguish from loaf cake. (Because maybe they’re really just one and the same?) The flavor variations for quick bread can be endless, but this unique combo has us head over heels. It’s chewy and tart and moist, and everything you want out of a sweet little slice.

Loved the flavor combination of this bread. The one change I made was to use fresh cranberries instead of the dried. The bread was nice and moist and bursting with flavor. Will definitely make this one again. I bake in 5 mini (6″ x 3 1/2″) mini pans for 34 minutes.

Some of you might find it totally weird to put zucchini in a baked good, but we promise there’s good reason for it. (It works for carrots, right?) The zucchini flavor really just fades away into whatever thing you might be baking it into so you don’t have to worry about it overwhelming the dish. And it does a lot of good: it helps add moisture to any cake or bread, it packs in a ton of extra veggie nutrients, and it helps use up that ever-prolific summer squash. We think it’s a very good thing.

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This recipe is a winner! I love cranberries so thought this was an interesting combo of ingredients. I did use fresh cranberries so that it would be less sweet. This did cause about 10 minutes of additional cooking time. Everybody loved this recipe. Can’t wait to make again.

In this quick bread, each bite is flecked with a subtle zing of fresh lemon and a pop of tart cranberry, all backed by a moist and sweet dough. The zucchini adds a nice toothsome bite and some good fiber and vitamins, but it doesn’t steal the show. It’s a great recipe to add to your loaf rotation!

I made this recipe twice. Once with dried cranberries which was very good. The second time I used fresh cranberries and it was even better! Very flavorful. I will definitely save this recipe to make again. I made small loaves and cooked for 35 minutes.


2 cups all-purpose flour
3 eggs
1 cup oil
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