Go Back
+ servings
Cranberry Lemon Zucchini Bread
Print Recipe
No ratings yet

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! 
Prep Time15 mins
Cook Time1 hr
Course: Breakfast, Dessert
Servings: 16
Calories: 197kcal
Author: Jill


  • 9 x 5 inch loaf pan


  • 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