Cranberry Zucchini Bread is a delightful twist on the classic quick bread, combining the mild, moist texture of zucchini with the tangy burst of fresh cranberries. This bread is perfect for breakfast, a mid-day snack, or even as a sweet treat for holiday gatherings. The zucchini adds a subtle sweetness and a tender crumb, while the cranberries provide a refreshing tartness that contrasts beautifully with the spiced batter. With a hint of cinnamon and nutmeg, this bread is not only flavorful but also wonderfully aromatic, making your kitchen smell like a cozy haven.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup shredded zucchini (about 1 small zucchini, excess moisture squeezed out)
- 1 cup fresh or frozen cranberries (if using frozen, do not thaw)
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream the Butter and Sugars: In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
- Add Eggs and Zucchini: Beat in the eggs, one at a time, until well combined. Stir in the shredded zucchini and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Cranberries and Nuts: Gently fold in the cranberries and chopped nuts, if using.
- Pour and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
This Cranberry Zucchini Bread offers a wonderful blend of flavors and textures, perfect for any time of day. Enjoy it fresh from the oven or toasted with a touch of butter for an extra treat!
