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Orange Cranberry Zucchini Bread

Moist Orange Cranberry Zucchini Bread for Cozy Mornings

This Orange Cranberry Zucchini Bread is a must-try quick bread that balances orange and cranberry flavors while being wonderfully moist and healthy.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour can substitute with a gluten-free blend
  • 1 teaspoon baking soda ensure it's fresh for best results
  • 1 teaspoon baking powder important for a fluffy texture
  • 1/2 teaspoon salt balances sweetness
  • 1 teaspoon ground cinnamon can substitute with nutmeg
  • 1/4 teaspoon ground nutmeg optional, can be omitted
  • 1 cup granulated sugar consider using brown sugar for richer flavor
  • 1/2 cup vegetable oil can substitute with melted coconut oil
  • 2 large eggs can replace with flax eggs for vegan version
  • 1 teaspoon vanilla extract may use almond extract for variety
  • 1/2 cup fresh orange juice fresh is best
  • 1 tablespoon fresh orange zest do not skip
  • 1 cup grated zucchini remove excess moisture
  • 1 cup fresh or frozen cranberries dried cranberries can substitute if soaked

Equipment

  • Mixing Bowl
  • Whisk
  • Loaf Pan
  • grater
  • Spatula

Method
 

Step-by-Step Instructions
  1. Begin by grating the zucchini using a box grater until you have about 1 cup of shredded zucchini. Squeeze out any excess moisture.
  2. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or cooking spray. Lightly coat with flour.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.
  4. In another bowl, combine granulated sugar, vegetable oil, eggs, vanilla extract, fresh orange juice, and orange zest. Whisk until smooth.
  5. Pour the wet ingredients into the bowl of dry ingredients, gently folding them together with a spatula until just combined.
  6. Carefully fold in the cranberries and the prepared grated zucchini.
  7. Pour the batter into the prepared loaf pan and bake for approximately 55 minutes, or until a toothpick comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Grease and flour the pan thoroughly for best results. Use fresh ingredients for the brightest flavor. Check for doneness early, around 50 minutes.

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