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Cranberry Lemon Zucchini Bread

Deliciously moist zucchini bread enhanced with tart cranberries and bright lemon zest, perfect for using up excess zucchini.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest
Wet Ingredients
  • 1 cup shredded zucchini, moisture squeezed out
  • 1 cup dried cranberries, divided
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 1/3 cup milk

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9x5 inch loaf pan with butter or nonstick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the lemon zest.
Mixing Ingredients
  1. Fold in the shredded zucchini and 3/4 cup of the dried cranberries. Set aside.
  2. In a large mixing bowl, beat the softened butter on medium speed until pale and fluffy, about 3 minutes.
  3. Slowly add the sugar while continuing to beat for 2-3 minutes.
  4. Add the eggs one at a time, stirring well after each addition, then mix in the fresh lemon juice.
  5. Gradually mix in the dry ingredients alternately with the milk until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of cranberries on top.
  2. Bake for 50-60 minutes, or until a toothpick comes out clean. Tent with foil if the top browns too quickly.
  3. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze shredded zucchini well to remove excess moisture. Let the loaf rest overnight for deeper flavor.