Orange Cranberry Zucchini Bread
This Orange Cranberry Zucchini Bread is a moist, flavorful loaf that combines the sweetness of zucchini with the tangy burst of cranberries and a citrusy hint of orange. Perfect for breakfast, dessert, or as a gift, this bread is easy to make and full of healthy ingredients. With the option to add spices, nuts, or seeds, it’s a customizable treat for any occasion.
Equipment
- 1 Loaf Pan (9x5-inch)
- 2 Mixing Bowls (1 large, 1 small)
- 1 grater (for zucchini)
- 1 whisk
- 1 spatula or wooden spoon
- 1 toothpick or cake tester
Ingredients
- 2 cups 240g All-purpose flour
- 1 ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon or more, optional Ground cinnamon
- 1 ½ cups about 1 medium Zucchini, grated
- 1 cup 200g Granulated sugar
- 2 Large eggs
- ½ cup 120ml Orange juice (fresh)
- Zest of 1 orange
- 1 ½ cups 180g Fresh or dried cranberries
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
- Grate and drain the zucchini: Grate the zucchini and squeeze out excess moisture using a kitchen towel or cheesecloth. Set aside.
- Mix the wet ingredients: In a large mixing bowl, whisk together eggs, sugar, orange juice, and orange zest until smooth. Add the drained zucchini and mix to combine.
- Combine the dry ingredients: In a separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon (if using).
- Mix the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in the cranberries: Gently fold the cranberries into the batter, distributing them evenly.
- Bake: Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and slice: Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Recipe Notes
- Zucchini: Be sure to squeeze out as much moisture as possible after grating to prevent the bread from becoming too soggy.
- Cranberries: Use fresh or dried cranberries based on preference. If using frozen cranberries, toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom.
- Spices: Add more cinnamon, or include other spices like nutmeg or ginger, for a warm, spiced flavor that pairs well with the orange and cranberry.
- Substitutions: You can swap granulated sugar for coconut sugar or a liquid sweetener, though this may alter the texture slightly. For a vegan version, substitute eggs with flax eggs or chia eggs.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.