Cranberry Lemon Zucchini Bread
This Cranberry Lemon Zucchini Bread is not only incredibly moist and delicious, but also a festive looking quick bread for the Holidays! Made with dried cranberries, fresh zucchini, and tangy lemon juice.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: cranberry lemon bread, cranberry zucchini bread, lemon cranberry loaf, lemon zucchini bread
Servings: 16
Calories: 197kcal
Preheat the oven to 350. Grease a 9 x 5 inch loaf pan.
Sift together flour, baking powder, 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. Add lemon juice. Now, gradually add the flour mixture and milk. Mix on low speed until combined. Do not over mix.
Pour the batter into 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 pan 10 minutes before transferring onto a wire rack to cool completely. Slice, serve, and enjoy!
Serving: 16g | Calories: 197kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 124mg | Potassium: 72mg | Fiber: 1g | Sugar: 18g | Vitamin A: 234IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg