Cranberry Lemon Zucchini Bread

Name: Cranberry Lemon Zucchini Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 16 servings
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

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
Preheat the oven to 350. Grease a 9 x 5 inch loaf pan.
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
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
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
Let the bread cool in pan 10 minutes before transferring onto a wire rack to cool completely. Slice, serve, and enjoy!

Cranberry Lemon Zucchini Bread

5.0(16)75 min16 servings

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