Description
Delicious and moist Cranberry Lemon Zucchini Bread, perfect for breakfast or a snack.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan.
- Sift together flour, baking powder, baking soda, and salt. Stir in lemon zest. Fold in shredded zucchini and 3/4 cup of the cranberries. Set aside.
- 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, followed by the lemon juice.
- Gradually add the flour mixture alternately with the milk, mixing on low speed until just combined. Do not over mix.
- Pour the batter into the prepared loaf pan and top with remaining cranberries.
- Bake until a toothpick inserted into the center comes out clean, 50-60 minutes.
- Let the bread cool in the pan for 10 minutes before transferring onto a wire rack to cool completely. Slice, serve, and enjoy!
Notes
- Ensure the zucchini is well drained to prevent excess moisture in the bread.
- Can substitute dried cranberries with other dried fruits if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg