Lemon Cranberry Zucchini Quick Bread

We are all about quick bread. They take mere minutes to mix together, they make a convenient on-the-go breakfast or anytime snack, and they are hard to distinguish from loaf cake. (Because maybe they’re really just one and the same?) The flavor variations for quick bread can be endless, but this unique combo has us head over heels. It’s chewy and tart and moist, and everything you want out of a sweet little slice.

Some of you might find it totally weird to put zucchini in a baked good, but we promise there’s good reason for it. (It works for carrots, right?) The zucchini flavor really just fades away into whatever thing you might be baking it into so you don’t have to worry about it overwhelming the dish. And it does a lot of good: it helps add moisture to any cake or bread, it packs in a ton of extra veggie nutrients, and it helps use up that ever-prolific summer squash. We think it’s a very good thing.

In this quick bread, each bite is flecked with a subtle zing of fresh lemon and a pop of tart cranberry, all backed by a moist and sweet dough. The zucchini adds a nice toothsome bite and some good fiber and vitamins, but it doesn’t steal the show. It’s a great recipe to add to your loaf rotation!

Why You’ll Love This Recipe

This Lemon Cranberry Zucchini Quick Bread is a delightful blend of flavors and textures. The tartness of the cranberries perfectly complements the citrusy zest of lemon, while the zucchini keeps the bread moist and nutritious. It’s easy to make and even easier to enjoy!

Kitchen Equipment You’ll Need

• 9×5-inch loaf pan
• Mixing bowls
• Grater for the zucchini
• Whisk or spoon for mixing
• Wire rack for cooling

Ingredients

• 2 cups all-purpose flour
• 3 eggs
• 1 cup oil
• 1 cup zucchini, shredded
• 1 cup dried cranberries, divided
• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of one lemon

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan. Set aside.
2. In a medium mixing bowl, combine oil, eggs, and sugar, mixing until well combined.
3. Add milk, lemon juice, and lemon zest, stirring until thoroughly incorporated.
4. Mix in flour, baking powder, baking soda, and salt until well combined.
5. Fold in shredded zucchini and 3/4 cup of the cranberries.
6. Pour the batter into the prepared loaf pan and top with the remaining cranberries.
7. Bake until a toothpick inserted into the center comes out clean, about 50-60 minutes.
8. Cool in the pan for 5-10 minutes before inverting onto a wire rack to cool completely.
9. Slice, serve, and enjoy!

Tips for Success

Ensure your zucchini is well-shredded to integrate nicely into the batter. Also, avoid overmixing the batter to keep the bread light and fluffy. Keep an eye on the baking time, as ovens can vary.

Additional Tips and Variations

For a nutty twist, add a handful of chopped walnuts or pecans to the batter. You can also substitute the dried cranberries with fresh ones for an extra burst of tartness.

Nutritional Highlights (Per Serving)

This bread is rich in vitamin C from the lemon and offers fiber and vitamins from the zucchini, making it a sweet treat with some nutritional benefits.

Frequently Asked Questions (FAQ)

• Can I use fresh cranberries instead of dried? Yes, but the bread might be slightly more tart.
• How should I store this bread? Wrap it in plastic wrap or store in an airtight container at room temperature for up to 3 days.
• Can I freeze this bread? Absolutely! Wrap it tightly and freeze for up to 3 months.

Conclusion

We hope you enjoy making and tasting this Lemon Cranberry Zucchini Quick Bread as much as we do. It’s a perfect treat for any time of day and a wonderful way to use up extra zucchini. Give it a try and let us know how it turns out for you. Happy baking!