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Amazing 1-Loaf Orange Cranberry Zucchini Bread Recipe

Amazing 1-Loaf Orange Cranberry Zucchini Bread Recipe
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★★★★★

5 from 10 reviews

This Amazing 1-Loaf Orange Cranberry Zucchini Bread combines the fresh flavors of orange zest and juice with tart cranberries and moist zucchini to create a deliciously moist and fruity quick bread. Perfect for breakfast or as a snack, this bread is bursting with warm spices and a wonderful balance of sweet and tangy ingredients.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1 and 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup orange juice
  • 1 tablespoon orange zest

Produce

  • 1 cup grated zucchini, squeezed dry
  • 1 cup fresh or frozen cranberries

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking and ensure easy removal of the bread after baking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This creates a well-distributed spice base for the bread.
  3. Combine wet ingredients: In a separate bowl, whisk the granulated sugar, vegetable oil, eggs, vanilla extract, orange juice, and orange zest until fully combined and smooth, adding moisture and flavor to the bread.
  4. Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender and light.
  5. Fold in zucchini and cranberries: Carefully fold in the grated zucchini (make sure it is squeezed dry to prevent excess moisture) and cranberries, distributing them evenly throughout the batter.
  6. Pour batter and bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
  7. Cool the bread: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing to maintain its structure and texture.

Notes

  • Ensure the zucchini is well squeezed to remove excess moisture to avoid soggy bread.
  • Use fresh or frozen cranberries; if frozen, do not thaw them before mixing to prevent color bleeding.
  • For an extra crunch, you can add 1/2 cup chopped walnuts or pecans to the batter.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • This bread also freezes well; wrap it tightly and freeze for up to 3 months.

Nutrition

Keywords: orange cranberry zucchini bread, quick bread, moist bread, fruit bread, breakfast bread, zucchini recipes, cranberry recipes, citrus bread

Find it online: https://mixitwitjoe.com/amazing-1-loaf-orange-cranberry-zucchini-bread-recipe/