Citrus Cranberry Zucchini Bread Recipes

CRANBERRY ZUCCHINI BREAD

Cranberry Zucchini Bread image

Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. -Alice Manzo, South Easton, Massachusetts

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
2 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/2 cup chopped walnuts

Steps:

In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CITRUS CRANBERRY ZUCCHINI BREAD

Citrus Cranberry Zucchini Bread image

A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!

Provided by JANAI

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h35m

Yield 24

Number Of Ingredients 15

Ingredients

3 eggs
2 cups white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups shredded zucchini
1 cup dried cranberries
1 orange, zested
1 teaspoon lemon extract
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
1 pinch ground ginger

Steps:

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.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 33.5 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 164.8 mg, Sugar 20.2 g

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