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
Scale
- 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