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–+ servings
Orange Cranberry Zucchini Bread

Delicious Orange Cranberry Zucchini Bread That's Super Moist

A delightful blend of orange, cranberry, and zucchini, this moist quick bread is perfect for breakfast or a sweet treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Consider using whole wheat flour for a denser texture.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 1/2 cup Vegetable Oil Melted coconut oil is a unique option.
  • 2 large Eggs For a vegan option, substitute with a flax egg.
  • 1 teaspoon Vanilla Extract Optional, but enhances flavor.
  • 1/2 cup Fresh Orange Juice Essential for a bright flavor.
  • 1 tablespoon Orange Zest Essential for bright flavor.
  • 2 cups Grated Zucchini Squeeze out excess liquid.
  • 1 cup Fresh or Frozen Cranberries Rehydrate dried cranberries if using.
Optional Add-ins
  • 1/2 to 1 cup Chopped Nuts (like walnuts or pecans) For a delightful crunch.
  • 1 cup Berries or Chocolate Chips Swap cranberries for your favorite.
  • to taste Spices (like ginger or allspice) Experiment with different flavors.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the granulated sugar, vegetable oil, eggs, vanilla extract, fresh orange juice, and orange zest.
  4. Squeeze excess liquid from grated zucchini and fold it into the wet mixture.
  5. Pour wet ingredients into the dry ingredients and gently fold until just combined.
  6. Gently fold in the cranberries until evenly distributed.
  7. Transfer the batter to the greased loaf pan and smooth the top.
  8. Bake in the preheated oven for 50-55 minutes, checking for doneness with a toothpick.
  9. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 72mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 8mgCalcium: 2mgIron: 6mg

Notes

Make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy loaf.

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