If you’re looking for an irresistible treat that perfectly balances sweet, tart, and fresh flavors, this Cranberry Lemon Zucchini Bread Recipe is exactly what your kitchen needs. Imagine moist, tender bread studded with juicy cranberries and flecks of bright lemon zest, all tied together with the subtle earthiness of shredded zucchini. It’s an absolute delight that’s as colorful on the inside as it is vibrant in taste. Whether you’re baking for a cozy afternoon snack or a brunch centerpiece, this recipe brings together simple ingredients to create a loaf that feels both special and homemade.
Ingredients You’ll Need
Each ingredient in this Cranberry Lemon Zucchini Bread Recipe plays a crucial role, offering just the right touch of moisture, texture, and flavor to make this bread unforgettable. Everything is straightforward and pantry-friendly, yet combined they elevate this loaf into a showstopper you’ll want to make again and again.
- 2 cups all-purpose flour: The sturdy base that provides structure and a soft crumb.
- 3 eggs (room temperature): These bind the ingredients and add richness.
- 1/2 cup unsalted butter (softened): Adds moisture and a creamy texture that keeps the bread tender.
- 1 cup zucchini, shredded: Brings subtle moisture and nutrition without overpowering flavor.
- 1 cup dried cranberries (divided): Offers bursts of tart sweetness that brighten every bite.
- 1 cup sugar: Sweetens the bread just enough without drowning out the fruitiness.
- 1/2 cup milk: Keeps the batter smooth and imparts a delicate softness.
- 1/3 cup fresh lemon juice: Infuses the bread with refreshing citrus zing.
- 1 teaspoon baking powder: Helps the bread rise beautifully and stay light.
- 1/2 teaspoon baking soda: Works with lemon juice to create extra lift and tenderness.
- 1/2 teaspoon salt: Enhances all the flavors, balancing sweetness.
- 1 tablespoon lemon zest: Delivers intensely aromatic, bright citrus notes.
How to Make Cranberry Lemon Zucchini Bread Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit, ensuring it reaches the perfect temperature for even baking. Then, generously grease a 9 x 5-inch loaf pan to prevent sticking and help with easy removal after baking.
Step 2: Mix Dry Ingredients with Zucchini and Cranberries
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir in the vibrant lemon zest, which will infuse the bread with a fresh burst of citrus flavor. Folding in the shredded zucchini and 3/4 cup of dried cranberries now ensures they get evenly distributed throughout the bread, adding both moisture and tart pockets of sweetness.
Step 3: Cream Butter and Sugar, Then Add Eggs and Lemon Juice
In a large mixing bowl, beat the softened butter on medium speed for about 3 minutes until it’s light and creamy. Gradually add the sugar, continuing to beat for another 2 to 3 minutes to achieve a fluffy texture. Add in the eggs one at a time, blending them fully before adding the next, then pour in the fresh lemon juice to add that zingy brightness.
Step 4: Combine Wet and Dry Ingredients
Now, gradually add the flour mixture and milk to the butter mixture, mixing on low speed just until combined. Be careful not to over mix here, as that can make the bread dense. The batter should be luscious and smooth, ready to flow into your prepared pan.
Step 5: Bake to Golden Perfection
Pour the batter into your greased loaf pan and sprinkle the remaining cranberries on top to create a colorful, inviting crust. Bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean. Once done, let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Cranberry Lemon Zucchini Bread Recipe
Garnishes
Sprinkle a little powdered sugar over sliced pieces to add a touch of sweetness and pretty contrast. A thin slice of lemon or a few fresh cranberries on the side can also elevate the presentation and hint at the bread’s flavors.
Side Dishes
This bread pairs beautifully with a smear of softened cream cheese or a pat of butter for a rich complement. For a more substantial offering, serve alongside a hot cup of tea or coffee to balance the tart and sweet flavors in every bite.
Creative Ways to Present
Try serving your Cranberry Lemon Zucchini Bread Recipe as part of a brunch spread, sliced and stacked on a beautiful platter with fresh herbs like mint or rosemary for visual appeal. Alternatively, cut into mini loaf-sized pieces or thick squares to offer at a potluck or afternoon gathering.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover loaf tightly in plastic wrap or store in an airtight container to keep it moist and fresh. Stored properly, it will stay delightful for up to 3 days at room temperature or up to a week in the refrigerator.
Freezing
You can freeze your Cranberry Lemon Zucchini Bread Recipe either whole or sliced. Be sure to wrap it well in plastic wrap and then foil or place inside a freezer-safe bag. It will keep for up to 3 months, making it perfect for baking in advance and enjoying later.
Reheating
To revive the fresh-from-the-oven experience, gently warm slices in the microwave for about 15-20 seconds or toast them for a slightly crisp edge that perfectly complements the moist interior.
FAQs
Can I substitute fresh cranberries for dried?
Fresh cranberries can work, but they are much more tart and contain more moisture, which may affect the texture of your bread. If using fresh, consider slightly reducing the lemon juice and ensuring excess moisture is removed.
Do I need to peel the zucchini?
There’s no need to peel the zucchini because the skin adds color, nutrients, and texture without affecting the flavor negatively. Just be sure to wash it well before shredding.
Is this recipe gluten-free friendly?
This recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can try substituting with a gluten-free baking blend, but the texture may vary slightly.
Can I use a different citrus instead of lemon?
Absolutely! Lime or orange zest and juice can provide a unique twist, but lemon’s bright acidity pairs particularly well with cranberries and zucchini for a perfectly balanced flavor.
What’s the best way to shred zucchini for this bread?
Use a coarse grater to shred the zucchini, then gently squeeze out some of the excess moisture if it feels too wet. This helps keep the bread from becoming soggy while maintaining moisture.
Final Thoughts
There’s something truly comforting about baking a loaf full of fresh, vibrant flavors like in this Cranberry Lemon Zucchini Bread Recipe. It’s a wonderful way to brighten up your baking routine and enjoy a slice of seasonal joy any time of year. I can’t wait for you to try this recipe and see just how easy and rewarding it is to make such a delightful treat at home. Happy baking!
Print
Cranberry Lemon Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Cranberry Lemon Zucchini Bread is a moist and flavorful loaf combining the freshness of lemon and the sweetness of dried cranberries with tender shredded zucchini. Perfect as a snack or breakfast treat, this bread offers a delightful balance of tart and sweet with a soft crumb texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients
- 3 eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1 cup milk
- 1/3 cup fresh lemon juice
- 1 cup zucchini, shredded
- 1 cup dried cranberries (divided: 3/4 cup for batter, 1/4 cup for topping)
- 1 cup sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan to prevent sticking during baking.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Stir in the lemon zest. Then gently fold in the shredded zucchini and 3/4 cup of dried cranberries. Set this mixture aside.
- Cream Butter and Sugar, Add Eggs and Liquid: In a large bowl, beat the softened butter on medium speed for about 3 minutes until creamy. Gradually add sugar and continue beating for 2-3 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the fresh lemon juice.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture alternately with the milk, mixing on low speed just until combined. Avoid over mixing to keep the bread tender.
- Prepare to Bake: Pour the batter into the prepared loaf pan and evenly sprinkle the remaining cranberries on top for a decorative and flavorful finish.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully baked.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Serve and enjoy!
Notes
- For best results, use room temperature eggs and softened butter to ensure smooth batter.
- Do not over mix once the flour is added to avoid a dense bread texture.
- Shredded zucchini adds moisture but is subtle in flavor—make sure to squeeze out excess moisture if very watery.
- Dried cranberries can be substituted with fresh or frozen cranberries, adjusting moisture accordingly.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze slices individually wrapped for up to 3 months for longer storage.
