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Cranberry Orange Zucchini Bread

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Cranberry Orange Zucchini Bread
  • : Cranberry Orange Zucchini Bread
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Serving: 2 loaves
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By Ben Rayl 11/06/2012

This zucchini bread is super good – it’s moist and really flavorful.  It’s quite sweet, but the orange does a great job of balancing that out by adding some tartness.  It’s almost rich enough to pass off as a dessert - especially for lunch - but it’s best first thing in the morning with a great cup of coffee.

Ingredients

  • all-purpose flour - 3 1/4 cup + 1 tbsp, separated
  • cinnamon - 2 tsp
  • ginger - 1/2 tsp, ground
  • baking powder - 1 1/2 tsp
  • baking soda - 1/2 tsp
  • salt - 1/2 tsp
  • eggs - 2
  • vanilla - 1 tsp
  • sugar - 1 cup
  • brown sugar - 1/2 cup
  • vegetable oil - 1/2 cup
  • oranges - 2 medium, the juice and zest of
  • zucchini - 2 cups, finely shredded, unpeeled
  • cranberries - 1 cup, dried

how to

  • Preheat the oven to 350 F (175 C) and grease two baking pans, line the bottoms with baking paper, then grease the paper.
  • In a bowl, sift together the flour, cinnamon, ginger,  baking powder, baking soda, and salt.
  • In another bowl, beat together the eggs, vanilla, sugars, oil and orange peel.
  • Gradually add the flour mixture to the creamed mixture, alternating with the orange juice, mixing just enough to combine after each addition.
  • In a small bowl, toss the cranberries together with the 1 tbsp of flour, to coat them.
  • Stir in the zucchini and the floured cranberries, then pour the mixture into the prepared baking pans.
  • Bake for about 55 minutes, or until a toothpick test comes out clean, let cool in pans for about 10 minutes before removing to wire racks to cool completely.
5 stars - based on 1 review(s)

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By Ben RaylBaked Goods, Breads and Rolls, Certified Comfortable Food, FruityWith 7 comments

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Comments (7)

  • Barb 08/02/2018 at 09:02 Reply

    I made muffins… 400 degrees, 18-20 minutes. Turned out perfect (15 regular size muffins)
    Very good recipe, thank you.

  • Veronica Miller 07/25/2018 at 19:02 Reply

    I want to make this into muffins. What temperature do you recommend and how long to bake. I would use a regular muffin pan. Thank you !

    • comfortablefood 08/20/2018 at 08:34 Reply

      I would keep it at 350, and they should take about 25 – 30 mins, depending on the size of the muffin tin. 🙂

  • Anonymous 11/26/2016 at 16:21 Reply

    I don’t understand flour measurements, 3 1/4cups or 3 cups and 1/4 + 1 tablespoon???

  • Pingback: Zucchini Bread, Traditional | Cat's Kitchen

  • Anonymous 09/21/2013 at 07:56 Reply

    I just love any baked bread with zucchini, so am anxious to try this one. Also the cranberries with orange – lovely. I just need to know what size of bread pan you used for this recipe. I’ll be waiting . . .

    • comfortablefood 09/21/2013 at 09:04 Reply

      I just used a standard, 8.5 x 4.5 1 pound loaf pan. 🙂 Let me know how it turns out for you. 🙂

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