Cranberry orange zucchini bread is a tender bread recipe filled with orange juice and zest, walnuts, dried cranberries, and cozy spices. The perfect quick bread for the holidays, with all your favorite seasonal flavors!
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 10slices
Calories: 294kcal
Ingredients
1cup(135g)finely grated zucchini, after measuring, squeeze liquid out*
1mediumorange
¾cup(150g)granulated sugar
½cup(100g)vegetable oil
2large eggs
1teaspoonvanilla extract
1 ¾cups(210g)all-purpose flour
1teaspoonbaking soda
½teaspoonbaking powder
1teaspooncinnamon
½teaspoonsalt
½cup(57g)dried cranberries
¼cup(28g)chopped walnuts
Instructions
Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
Measure 1 cup (135 grams) of grated zucchini, then place into a few layers of paper towels, or a kitchen towel, and gently squeeze over the sink to remove excess liquid. Zucchini should measure about 70 grams afterward.
Zest and juice one orange into a large bowl. Add finely grated zucchini (with liquid squeezed out), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Add to wet ingredients and stir until just combined. Add dried cranberries and walnuts, stirring until incorporated.
Pour into prepared loaf pan. Bake for about 48 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
Allow bread to cool completely on the counter before removing from pan and slicing.
Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (70 grams) before adding to the batter.
Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
There's no need to peel the skin off your zucchini unless desired.
Cranberries can be substituted with raisins, walnuts can be substituted with pecans (or omitted entirely).