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.
I don’t understand flour measurements, 3 1/4cups or 3 cups and 1/4 + 1 tablespoon???
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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 . . .
I just used a standard, 8.5 x 4.5 1 pound loaf pan. 🙂 Let me know how it turns out for you. 🙂