Cranberry Orange Zucchini

Alright, buckle up, folks—this Cranberry Orange Zucchini is not your average loaf of bread. It’s one of those glorious creations where tart meets tangy, and everything gets a little happy dance in your mouth. When the world feels overwhelming, and all you need is a slice of something comforting that also sneaks in a vegetable (yep, like magic), this is it. Trust me, you’ll want to try it. The punch of citrus with a pop of cranberry is like a mini vacation in loaf form.

So let me tell you, my husband and the chaos of our little family absolutely devours this stuff. It’s become a weekend staple, which I suspect is only partly due to its soft, cake-like texture and partly due to the fact that I make it while dancing around the kitchen with the music a tad too loud. The first time I whipped this up was during a snowstorm—why I thought it was the best time to try experimenting with zucchini is beyond me, but hey, it worked. Now, it’s not just yummy; it’s a story we munch on, slice by slice.

Why You’ll Love This Cranberry Orange Zucchini

– It’s a feels-like-cheating way to eat your veggies.
– Every slice is like a zesty little surprise party.
– Perfect for when you’ve got some lonely zucchinis giving you the side-eye in the fridge.
– Honestly, just a great excuse to say you made something with zucchini that your kids actually like.

How to Make It

Imagine we’re in my chaotic kitchen, the kids yelling, husband tinkering in the garage. First, grate a couple of zucchinis. If you’re anything like me, you’ll probably splash them everywhere—it’s a skill, believe me. Now grab your cranberries, and don’t pretend you can resist nibbling a few. Whisk up your eggs and sugar, spill a little — it’s totally part of the process. Dump in the flour, baking soda, and spices like you’re commanding a small culinary army. Mix until it’s a lumpy masterpiece; that’s when you know you’re on the right track. Bake until the kitchen smells better than a holiday candle.

Ingredient Notes

– Zucchini: This green wonder keeps this whole thing moist. Yes, that word. Warning: If you grate it wrong, you might end up with some unintentional crunch.
– Cranberries: Don’t skip these. They’re like tiny fruity explosions. My toddler tried eating them plain once—resulted in quite the face.
– Orange zest: Adds zing. Forget it once, and you’ll get what I mean. It makes you wanna lick the batter…not that I do that.

Recipe Steps:
1. Grate zucchinis; set aside.
2. Mix eggs and sugars until smooth.
3. Stir in oil, vanilla, orange zest.
4. Add dry ingredients; stir well.
5. Fold in zucchini, cranberries.
6. Pour into greased loaf pan.
7. Bake at 350°F for about 50 mins.
8. Cool before slicing—good luck waiting!

What to Serve It With

Tips & Mistakes

If you’re like me, you’ll either forget it in the oven (set a timer!) or try to cut it while it’s still too warm. It’s hard to mess up, but don’t try to prove me wrong, okay?

Storage Tips

If by some miracle there are leftovers, they can be stored in an airtight container—probably next to the half-eaten leftover pasta. Cold slices are perfection for breakfast with coffee. No judgment here.

Variations and Substitutions

Ran out of cranberries? Raisins can pinch-hit. Honey instead of sugar? Go for it, though once I used monk fruit sweetener, and my husband still won’t talk about it. Feel free to skip the vanilla—once in a while, I skip it because I forgot to buy more, and honestly, no one notices.

Frequently Asked Questions

Cranberry Orange Zucchini

This fresh and moist Cranberry Orange Zucchini bread combines tart cranberries with a bright orange zest for a perfect seasonal treat.

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Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup grated zucchini
• ▢ 1.5 cup all-purpose flour
• ▢ 1 cup white sugar
• ▢ 0.5 cup dried cranberries chopped
• ▢ 2 large eggs
• ▢ 0.5 cup vegetable oil
• ▢ 1 tablespoon orange zest
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.25 teaspoon salt

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, beat eggs, sugar, and oil until smooth. Stir in orange zest and grated zucchini.
• Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in dried cranberries.
• Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

Store wrapped in plastic wrap at room temperature for up to 3 days or freeze for longer storage.