Print

Orange Cranberry Zucchini Bread Recipe

Orange Cranberry Zucchini Bread Recipe
Print Recipe

★★★★★

4.9 from 6 reviews

This Orange Cranberry Zucchini Bread is a moist and flavorful quick bread combining the fresh zestiness of orange, tartness of cranberries, and the subtle sweetness of zucchini. Perfect for breakfast, snack, or dessert, this wholesome loaf delivers a delightful balance of spices and fruity notes with a tender crumb.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1 and 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup orange juice
  • 1 tablespoon orange zest

Other Ingredients

  • 1 cup grated zucchini, squeezed dry
  • 1 cup fresh or frozen cranberries

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, vanilla extract, orange juice, and orange zest until smooth and blended.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until the mixture is just combined, being careful not to overmix to maintain a tender crumb.
  5. Fold in Zucchini and Cranberries: Gently fold in the grated zucchini (make sure it has been squeezed dry to remove excess moisture) and the cranberries. If using frozen cranberries, add them directly without thawing.
  6. Pour Batter into Pan: Transfer the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
  7. Bake the Bread: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Cool the Bread: Allow the bread to cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Squeeze the grated zucchini well to remove excess moisture to prevent a soggy bread.
  • Do not thaw frozen cranberries before adding; this helps preserve their shape and texture.
  • Store the cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for up to one week for longer freshness.

Nutrition

Keywords: zucchini bread, orange cranberry, quick bread, baking, homemade bread, loaf cake

Find it online: https://dishedbydana.com/orange-cranberry-zucchini-bread-recipe/