This cranberry zucchini bread is a delicious twist on a summer classic Its zucchini bread with a hint of lemon and orange accented with dried cranberries My husband just raves about it
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 35 mins
Ingredients
Instructions
Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
Combine flour
baking soda
and baking powder in a bowl.
Beat sugar and eggs in a large bowl with an electric mixer until well combined; beat in oil. Stir in zucchini
cranberries
orange zest
and lemon extract
then stir in cinnamon
cloves
nutmeg
salt
and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean
50 to 60 minutes. Cool in the pans for 10 minutes before removing to a wire rack to cool completely