Ingredients1 h 35 m servings 230 cals
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
- Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into 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 cool completely on a wire rack.
Per Serving: 230 calories; 9.9 g fat; 33.5 g carbohydrates; 2.6 g protein; 23 mg cholesterol; 165 mg sodium. Full nutrition
ReviewsRead all reviews 9
Loved the flavor combination of this bread. The one change I made was to use fresh cranberries instead of the dried. The bread was nice and moist and bursting with flavor. Will definitely make...
This recipe is a winner! I love cranberries so thought this was an interesting combo of ingredients. I did use fresh cranberries so that it would be less sweet. This did cause about 10 minute...
Anyone who has a garden with zucchini in it understands the need/desire to find new recipes to try! This bread is excellent! Surprisingly, it is not overly sweet (I was slightly concerned about ...
I made this recipe twice. Once with dried cranberries which was very good. The second time I used fresh cranberries and it was even better! Very flavorful. I will definitely save this recipe...
This was my first try at making zucchini bread, it literally tastes like you're eating fall. My 15 year old son took some to school and apparently now all his friends like it too!!! Instead of 2...
This is the very best! thousands of compliments were given! I cannot say enough it was fabulous! One bite and I guarantee you will be hooked!
I followed recipe exactly. It was moist and full of flavor, lite and not heavy, it made 4 mini loaves in my pampered chef pan. I will definitely make it again.
Lovely twist of lemon! Wonderful seasonal recipe! Cloves were a bit too strong for us so cut back to 1/4 tsp. Otherwise, perfect!