Cranberry Orange Zucchini Bread

Cranberry Orange Zucchini Bread

This cranberry orange zucchini bread recipe is super easy, moist, and full of festive flavors. The orange juice in the recipe gives the bread a slight tartness that balances out the sweetness of the bread. This recipe is perfect for any fall gathering or to have as a snack!

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What you need:

All Purpose Flour


Ground ginger

Baking powder

Baking soda




and more...

Grate the zucchini into a bowl using the large holes of a box grater.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease two loaf pans lined with parchment paper.

In a large bowl, sift together the flour, cinnamon, ginger, baking powder, baking soda, and salt.

In a medium bowl, beat together the eggs, vanilla, sugars, oil, and fresh orange zest.

Gradually add the flour to the wet mixture, alternating with the orange juice, mixing just enough to combine after each addition.

In a small bowl, toss the cranberries together with 1 tablespoon of flour to coat them.

Stir in the shredded zucchini and the floured cranberries, then pour the mixture into each prepared loaf pan.

Bake for about 55 minutes, or until a toothpick inserted comes out clean, let cool in pans for about 10 minutes before removing to wire racks to cool completely.

Cooking Tips

Let the eggs come to room temperature before you start baking. Room temperature ingredients mix together more easily and produce a more consistent batter.


Be careful not to overmix the batter. Overmixing can result in tough orange zucchini bread.


If you're using fresh orange juice, be sure to strain it before adding it to the batter. This will help prevent any pulp from ending up in your bread.


Ready to  make this?


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