Citrus Cranberry Zucchini Bread

Zucchini bread became popular in the United States during the 1960s when home gardeners were looking for creative ways to use up their abundant zucchini harvest.

This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Citrus Cranberry Zucchini Bread

Cooking Method: Baking Cuisine: American Courses: Bread, Breakfast, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 10 Calories: 2500

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Zucchini
• 2 cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₄ teaspoon Salt
• 1 teaspoon Cinnamon
• ¹⁄₂ teaspoon Nutmeg
• 2 unit Eggs
• 1 cup Granulated sugar
• ¹⁄₂ cup Vegetable oil
• 1 tablespoon Orange zest
• ¹⁄₄ cup Orange juice
• ¹⁄₂ cup Cranberries
• ¹⁄₂ cup Chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. Grate the zucchini and squeeze out excess moisture.
3. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a separate bowl, beat the eggs, sugar, vegetable oil, orange zest, and orange juice.
5. Gradually add the wet ingredients to the dry ingredients, mixing well.
6. Fold in the grated zucchini, cranberries, and chopped walnuts.
7. Pour the batter into the greased loaf pan.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let it cool in the pan for 10 minutes.
10. Transfer to a wire rack to cool completely before slicing and serving.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 18g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.