LEMON CRANBERRY ZUCCHINI BREAD is like a sunshine-soaked hug for your tastebuds. Picture tender zucchini ribbons folded into a buttery citrus batter, studded with jewel-toned cranberries and bright lemon zest. Each slice emerges from the oven with a golden crust and a promise of moist, melt-in-your-mouth crumb. The sweet-tart cranberries burst under a whisper of fresh orange juice, while vanilla and warm spices play a cozy supporting role. Perfect for breakfast, teatime, or a spontaneous sweet treat, this loaf brings neighbors to your door and smiles to your morning. Ready to bake happiness? This loaf is your secret to cozy smiles, making every morning routine sparkle.
Table of Contents
Why You’ll Love This LEMON CRANBERRY ZUCCHINI BREAD
- It’s incredibly moist and bursting with flavor.
- The perfect balance of sweet and tart from cranberries and lemon.
- Loaded with nutritious zucchini for a guilt-free treat.
- Easy to make and perfect for sharing with loved ones.
- Great for breakfast, snacks, or dessert!
LEMON CRANBERRY ZUCCHINI BREAD
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to ensure your bread comes out easily.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This will be the base of your bread.
- In a large bowl, beat together the sugars, eggs, vegetable oil, vanilla, lemon zest, and lemon juice until the mixture is smooth and well combined.
- Gently stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are okay!
- Fold in the grated zucchini, cranberries, and walnuts. This adds flavor and texture to your bread.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. It’s looking good already!
- Bake in the preheated oven for 50–60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
- Let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your delicious creation!
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 200 |
| Fat | 8g |
| Protein | 3g |
| Carbs | 30g |
| Sugar | 12g |
Ingredients
Gather these fresh ingredients for a delightful Lemon Cranberry Zucchini Bread!
- 2 cups grated zucchini – packed for moisture
- 1 ½ cups all-purpose flour – for structure
- 1 tsp baking soda – for leavening
- ½ tsp baking powder – for lightness
- ½ tsp salt – enhances flavor
- 1 tsp ground cinnamon – adds warmth
- ½ cup granulated sugar – sweetness base
- ½ cup brown sugar – for depth of flavor
- 2 large eggs – binds ingredients
- ½ cup vegetable oil – keeps it moist
- 1 tsp vanilla extract – for a hint of sweetness
- zest of 1 lemon – bright flavor
- 2 tbsp fresh lemon juice – adds tang
- 1 cup fresh or frozen cranberries – tart bursts
- ½ cup chopped walnuts – optional crunch
How to Make LEMON CRANBERRY ZUCCHINI BREAD
This delightful LEMON CRANBERRY ZUCCHINI BREAD is perfect for any occasion! With a preparation time of about 15 minutes and a cooking time of 50–60 minutes, you’ll have a deliciously moist loaf ready to enjoy. Allow for an extra 10 minutes of cooling time in the pan before transferring it to a wire rack. Let’s get baking!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to ensure your bread comes out easily.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This will be the base of your bread.
Step 3: Combine Wet Ingredients
In a large bowl, beat together the sugars, eggs, vegetable oil, vanilla, lemon zest, and lemon juice until the mixture is smooth and well combined.
Step 4: Mix Dry and Wet Ingredients
Gently stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are okay!
Step 5: Fold in Add-Ins
Fold in the grated zucchini, cranberries, and walnuts. This adds flavor and texture to your bread.
Step 6: Pour Batter into Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula. It’s looking good already!
Step 7: Bake the Bread
Bake in the preheated oven for 50–60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
Step 8: Cool and Slice
Let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your delicious creation!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Breakfast |
| Cuisine | American |
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Extra Time | 10 minutes (cooling) |
| Total Time | 85 minutes |
| Dietary | Vegetarian |
| Serves | 12 |
| Best Served | Warm or at room temperature |
Pro Tips for Making LEMON CRANBERRY ZUCCHINI BREAD
- Grate zucchini finely for a smoother texture.
- Use fresh cranberries for a burst of flavor.
- Substitute applesauce for oil to reduce fat.
- Let the bread cool completely before slicing for cleaner cuts.
- Store in an airtight container to keep it moist longer.
How to Serve this LEMON CRANBERRY ZUCCHINI BREAD
- Enjoy a warm slice with a pat of creamy butter.
- Pair it with a dollop of whipped cream cheese for a tangy twist.
- Serve alongside a refreshing cup of herbal tea or iced lemon water.
- Top with a sprinkle of powdered sugar for a sweet finish.
- Slice it up for a delightful brunch spread with fresh fruit.
- Use it as a base for a delicious breakfast sandwich with avocado and tomato.
Make Ahead and Storage
You can make this delightful bread ahead of time and store it for later enjoyment:
Storing LEMON CRANBERRY ZUCCHINI BREAD Leftovers
- Allow the bread to cool completely.
- Wrap it tightly in plastic wrap or aluminum foil.
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
Freezing LEMON CRANBERRY ZUCCHINI BREAD
- Wrap the cooled bread in plastic wrap, then in aluminum foil.
- Label with the date and type of bread.
- Freeze for up to 3 months for best quality.
- Thaw in the refrigerator overnight before serving.
Reheating LEMON CRANBERRY ZUCCHINI BREAD
- Preheat your oven to 350°F (175°C).
- Remove the bread from the wrapping.
- Wrap in foil to prevent drying out.
- Heat for about 10-15 minutes until warmed through.
Explore more easy breakfast recipes, quick lunch ideas, cozy dinner meals, tasty snacks, and delightful dessert.
FAQs
Here’s a helpful FAQ about this recipe:
1. Why put lemon juice in bread dough?
Lemon juice adds a bright, tangy flavor to the bread, enhancing the overall taste. It also helps to activate baking soda, contributing to a lighter texture. Plus, the acidity from the lemon juice can help balance the sweetness of the cranberries, creating a well-rounded flavor profile that makes each bite delightful.
2. Do cranberry and lemon go together?
Absolutely! Cranberries and lemons complement each other beautifully. The tartness of the cranberries pairs perfectly with the zesty brightness of lemon, creating a refreshing and vibrant flavor combination. This duo is often used in various desserts and baked goods, making them a classic match in recipes like this Lemon Cranberry Zucchini Bread.
3. Should zucchini be peeled before shredding for bread?
No, you don’t need to peel zucchini before shredding it for bread. The skin is nutritious and adds a lovely color to the bread. Just make sure to wash the zucchini thoroughly to remove any dirt or pesticides. Shredding it with the skin on will also help retain moisture in the bread, making it even more delicious and moist.
4. Do you squeeze out the liquid from zucchini for bread?
It’s generally not necessary to squeeze out the liquid from zucchini when making bread, as the moisture helps keep the bread moist and tender. However, if your zucchini is particularly watery, you can gently squeeze out some excess liquid using a clean kitchen towel. Just be careful not to remove too much moisture, as it’s essential for achieving the right texture in your Lemon Cranberry Zucchini Bread.
Final Thoughts
As you savor each slice of this delightful Lemon Cranberry Zucchini Bread, let the bright flavors transport you to sunny days and cozy kitchens. It’s a simple, rewarding recipe that brings joy to any occasion. So grab your ingredients, bake with love, and enjoy the deliciousness that awaits. Happy baking, friend!