Citrus Cranberry Zucchini Bread

Prep Time:
15 mins

Cook Time:
50 mins

Additional Time:
30 mins

Total Time:
1 hr 35 mins

Servings:
20

Yield:
2 (8×4-inch) loaves

Ingredients

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease two 8×4-inch loaf pans.

Whisk flour, baking soda, and baking powder together in a bowl. Set aside.

Beat sugar and eggs together in a large bowl with an electric mixer until well combined; beat in oil until blended. Stir in zucchini, cranberries, orange zest, and lemon extract, then stir in cinnamon, cloves, nutmeg, salt, and ginger. Stir in flour mixture until incorporated. Divide batter between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely, about 20 minutes more.

Nutrition Facts (per serving)