Okay, buckle up buttercups, because we’re about to dive into one of my absolute favorite things to bake: quick bread! There’s something so comforting and easy about whipping up a loaf that doesn’t need any fussy yeast or rising time. And when you combine the bright, zesty punch of orange with those tart, juicy cranberries and, yes, even some sneaky zucchini for extra moisture? You get this incredible Orange Cranberry Zucchini Bread. Trust me on this one, it’s a total game-changer.
I’ve been baking quick breads for years, ever since I first started messing around in the kitchen, and this Orange Cranberry Zucchini Bread recipe has become a total go-to, especially when I have a rogue zucchini hiding in the fridge or a bag of cranberries I need to use up. It’s got this amazing texture – dense but so tender, thanks to that secret ingredient. And the flavor? It’s like sunshine and cozy autumn vibes all rolled into one loaf. You are going to LOVE this, I promise!
Why You’ll Love This Orange Cranberry Zucchini Bread
So, why is THIS Orange Cranberry Zucchini Bread the one you need in your life right now? Let me tell you:
- Seriously Moist: That zucchini? It’s our little secret weapon for keeping this bread incredibly tender and moist without making it taste “vegetable-y.”
- Bright & Zesty Flavors: The combination of orange zest and juicy cranberries is just *chef’s kiss*. It’s sweet, tart, and totally uplifting.
- Ridiculously Easy: No yeast, no kneading, no waiting around forever. This is a quick bread for a reason – mix, bake, and enjoy! Perfect for when you need something delicious ASAP.
- Uses Up Goodies: Got a zucchini that’s seen better days? A bag of cranberries from the holidays? This recipe is perfect for using those up and turning them into pure deliciousness.
Essential Ingredients for Orange Cranberry Zucchini Bread
Okay, before we get our hands messy (in the best way!), let’s talk about the rockstar ingredients that make this Orange Cranberry Zucchini Bread sing. It’s mostly pantry staples, honestly, but using the right ones makes all the difference. You’ll need your basic dry goods like all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg for that perfect cozy spice blend. Then comes the wet magic: granulated sugar (just the regular stuff!), vegetable oil (keeps things extra moist), two large eggs, a splash of vanilla extract, some fresh orange juice, and don’t forget that amazing fresh orange zest!
And of course, the stars of the show: one cup of grated zucchini (and we’ll talk about getting that ready in a sec) and one cup of either fresh or frozen cranberries. See? Nothing too wild, but together they create something truly special.
Getting Your Grated Zucchini Ready for Orange Cranberry Zucchini Bread
Alright, this step for your Orange Cranberry Zucchini Bread is super important, so pay attention! Once you’ve grated your zucchini (I use the big holes on my box grater), you HAVE to squeeze out as much liquid as possible. You can wrap it in cheesecloth or just use your hands over a sink. Trust me, skipping this means a soggy bread, and nobody wants that! Getting rid of that excess moisture is key to that perfect, tender crumb.
Equipment Needed for Perfect Orange Cranberry Zucchini Bread
You don’t need any fancy gadgets for this Orange Cranberry Zucchini Bread, which is one of the things I love about quick breads! You’ll definitely need a good sturdy 9×5 inch loaf pan – that’s the size this recipe is designed for. You’ll also want a couple of mixing bowls (one for dry, one for wet), a whisk for getting things nice and combined, and your standard measuring cups and spoons. A rubber spatula is great for folding everything together without overmixing. That’s really about it! Simple tools for a simply delicious bread.
How to Bake Delicious Orange Cranberry Zucchini Bread
Okay, you’ve got your ingredients prepped and your pan ready (we’ll chat about that in a sec!), now it’s time for the fun part: baking this amazing Orange Cranberry Zucchini Bread! Quick breads are fantastic because they’re pretty forgiving, but following these steps will help ensure you get that perfect, moist loaf every single time.
- Get the Oven Hot: First things first, preheat your oven to 350°F (that’s 175°C). You want it nice and hot and ready to go when your batter is mixed.
- Prep Your Pan: While the oven is warming up, get your loaf pan ready. We’ll cover this in a bit more detail below, but basically, you need to grease and flour it really well so your beautiful bread doesn’t stick!
- Whisk the Dry Stuff: In a big mixing bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a good mix to make sure everything is evenly distributed. This helps your bread rise properly and get that lovely spiced flavor throughout.
- Mix the Wet Goodies: In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, vanilla extract, orange juice, and orange zest. Whisk it until everything looks well combined and the sugar is starting to dissolve a bit.
- Combine Wet and Dry (Gently!): Now, pour the wet ingredients into the bowl with the dry ingredients. This is where you need to be gentle! Stir everything together with a spatula or wooden spoon *just* until you don’t see any dry flour streaks anymore. A few small lumps are totally fine, even good! Overmixing will make your bread tough.
- Fold in the Stars: Gently fold in your squeezed grated zucchini and your cranberries (if using frozen, don’t thaw them!). Stir just enough to distribute them evenly throughout the batter.
- Into the Pan It Goes: Pour the batter into your prepared loaf pan. Smooth the top out a little with your spatula.
- Bake Time! Pop the pan into your preheated oven. Bake for about 50 to 60 minutes. The time can vary a bit depending on your oven, so start checking around 50 minutes.
- Test for Doneness: You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If it comes out with wet batter, give it a few more minutes.
- Cool Down: Let the bread cool in the pan on a wire rack for about 10 minutes. This helps it firm up before you move it.
- Cool Completely: After 10 minutes, carefully turn the bread out onto the wire rack to cool completely. Trying to slice it hot is tempting, but waiting ensures it holds its shape and the flavors meld beautifully.
And that’s it! You’ve just baked a delicious loaf of Orange Cranberry Zucchini Bread!
Preparing Your Pan for Orange Cranberry Zucchini Bread Success
Don’t skip this step! For your Orange Cranberry Zucchini Bread to slide out of the pan beautifully, you need to prepare it properly. I like to use a little butter or cooking spray to grease the inside of the 9×5 inch loaf pan really well, getting into all the corners. Then, add a tablespoon or two of flour and turn the pan to coat the greased surfaces, tapping out any excess. This creates a non-stick layer that is essential for quick breads!
Combining Wet and Dry Ingredients for Your Orange Cranberry Zucchini Bread Batter
This part for your Orange Cranberry Zucchini Bread is quick and easy, but it’s where you need a light touch! Once your wet ingredients are mixed in one bowl and your dry in another, pour the wet into the dry. Now, using a spatula, gently fold and stir. You’re not beating it like crazy! Just stir until you don’t see any dry flour pockets. There might be a few small lumps, and that’s totally okay – it means you haven’t overmixed. The batter will be thick and scoopable, not runny.
Tips for Making the Best Orange Cranberry Zucchini Bread
Making this Orange Cranberry Zucchini Bread is pretty straightforward, but a few little tricks can take it from good to absolutely amazing. First off, *please* don’t overmix the batter! Once the wet and dry ingredients are just combined, stop stirring. Overmixing develops gluten and can make your bread tough, and we want it tender and moist.
Also, trust your oven but check for doneness with that toothpick around the 50-minute mark, just in case. Ovens can be quirky! And even though it’s hard, let that bread cool in the pan for the full 10 minutes before turning it out. It needs that time to set up properly. Patience is key here for that perfect slice!
Frequently Asked Questions About Orange Cranberry Zucchini Bread
Okay, I know you might have a few questions swirling around about this amazing Orange Cranberry Zucchini Bread recipe, so let’s tackle some common ones!
Q: Can I use frozen zucchini instead of fresh?
A: You sure can, but you’ll need to thaw it first and then squeeze out even *more* liquid than you would with fresh. Frozen zucchini tends to hold onto a lot of water, so make sure it’s really well-drained before adding it to your batter.
Q: What if I don’t have fresh cranberries? Can I use dried?
A: Absolutely! Dried cranberries work beautifully in this Orange Cranberry Zucchini Bread. You might want to soak them in hot water or a little orange juice for about 10-15 minutes beforehand to plump them up and add a little extra moisture back in. Just drain them really well before adding them to the batter.
Q: How should I store my Orange Cranberry Zucchini Bread?
A: Once it’s completely cooled, wrap your Orange Cranberry Zucchini Bread tightly in plastic wrap or store it in an airtight container at room temperature. It stays wonderfully moist for about 3 days this way. If you want to keep it longer, pop it in the fridge for up to a week.
Q: Can I add nuts to this Orange Cranberry Zucchini Bread?
A: Oh yes! Chopped walnuts or pecans would be a fantastic addition. Just fold about 1/2 to 1 cup of chopped nuts in when you add the zucchini and cranberries.
Storing and Enjoying Your Orange Cranberry Zucchini Bread
Alright, you’ve made this glorious loaf of Orange Cranberry Zucchini Bread, and now you need to keep it fresh so you can enjoy it for days! Once it’s completely cooled (seriously, wait until it’s cool!), wrap it up tight. Plastic wrap works great, or you can pop it into an airtight container. It’ll stay lovely and moist at room temperature for about 3 days. If you want it to last longer, like up to a week, stash it in the refrigerator.
When you’re ready for a slice, you can eat it cold (delicious!) or warm it up slightly in the microwave or toaster oven for that “just baked” feel. It’s perfect with a cup of tea or coffee!
Estimated Nutritional Information for Orange Cranberry Zucchini Bread
Okay, a quick note on the nutritional stuff for this Orange Cranberry Zucchini Bread. While I’ve included some estimates, please remember that these numbers can totally swing based on the exact ingredients you use, the brands, and how you measure things. Think of it more as a general guideline rather than super precise data. The most important thing is enjoying a slice of this deliciousness!
Share Your Orange Cranberry Zucchini Bread Experience
So, there you have it! My absolute favorite Orange Cranberry Zucchini Bread recipe. I really hope you give it a try. When you do, please come back and tell me all about it in the comments! How did it turn out? Did you add nuts? Did your family devour it as fast as mine does? Don’t forget to rate the recipe and maybe even share a pic of your beautiful loaf on social media! I’d love to see your creations!
Print
Amazing 1-Loaf Orange Cranberry Zucchini Bread
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and flavorful quick bread featuring the classic combination of orange and cranberry, with the added benefit of zucchini for extra moisture.
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
- 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
- 1 cup grated zucchini, squeezed dry
- 1 cup fresh or frozen cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the sugar, oil, eggs, vanilla extract, orange juice, and orange zest.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated zucchini and cranberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Squeeze the grated zucchini well to remove excess moisture.
- If using frozen cranberries, do not thaw them before adding to the batter.
- Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: zucchini bread, orange cranberry, quick bread, baking, homemade bread, loaf cake