Description
A delicious twist on traditional zucchini bread, infused with orange and cranberry flavors.
Ingredients
- 2 cups shredded zucchini, lightly squeezed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup dried cranberries
- 1 tbsp orange zest
- 1/3 cup fresh orange juice
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
- In a large bowl, whisk together the oil, sugar, eggs, orange juice, orange zest, and vanilla.
- Stir in the shredded zucchini and dried cranberries.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients. Stir just until combined—don’t overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Optional: Drizzle with orange glaze for added sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg