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!
Servings: 20 Servings
Calories: 95kcal
Ingredients
- 3 ¼ all-purpose flour
- 2 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 medium oranges zest and juice
- 2 cups zucchini finely shredded, unpeeled
- 1 cup dried cranberries
Instructions
- 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 tablespoon 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.
Recipe Notes
Room temperature eggs
Let the eggs come to room temperature before you start baking. Room temperature ingredients mix together more easily and produce a more consistent batter.
Don't overmix
Be careful not to overmix the batter. Overmixing can result in tough orange zucchini bread.
Strain before mixing
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.