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!
- 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 Tbsp lemon zest
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