Cranberry Lemon Zucchini Bread

Cranberry Lemon Zucchini Bread

from kitchenfunwithmy3sons.com
75 min
16 servings

This Cranberry Lemon Zucchini Bread is not only incredibly moist and delicious, but also a festive looking quick bread for the Holidays! Made with dried cranberries, fresh zucchini, and tangy lemon juice.

Ingredients

  • 2 cups all-purpose flour
  • 3 eggs (room temperature )
  • 1/2 cup unsalted butter (softened)
  • 1 cup zucchini, shredded
  • 1 cup dried cranberries (divided)
  • 1 cup sugar
  • 1/2 cup milk
  • 1/3 cup fresh lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest

Directions

  1. 1

    Preheat the oven to 350. Grease a 9 x 5 inch loaf pan.

  2. 2

    Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Fold in shredded zucchini and 3/4 cup of the cranberries. Set aside.

  3. 3

    In a large bowl, beat the butter on medium speed for 3 minutes. Gradually add in the sugar and continue beating for another 2-3 minutes. Add in the eggs, one at a time. Add lemon juice. Now, gradually add the flour mixture and milk. Mix on low speed until combined. Do not over mix.

  4. 4

    Pour the batter into prepared loaf pan and top with remaining cranberries. Bake until a toothpick inserted into the center comes out clean, 50-60 minutes.

  5. 5

    Let the bread cool in pan 10 minutes before transferring onto a wire rack to cool completely. Slice, serve, and enjoy!