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
Scale
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.
