Description
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!
Ingredients
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ΒΌ teaspoon baking powder
- 2 cups shredded zucchini
- 1 cup dried cranberries
- 1 orange, zested
- 1 teaspoon lemon extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 pinch ground ginger
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8×4-inch loaf pans.
- Combine flour
- baking soda
- and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini
- cranberries
- orange zest
- and lemon extract into egg mixture. Add cinnamon
- cloves
- nutmeg
- salt
- and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 35 mins
Servings: 24