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Citrus Cranberry Zucchini Bread

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Citrus Cranberry Zucchini Bread

    • Medium



    During summer months it pays to stock up  on a variety of zucchini breads. There are so many options.

    Citrus Cranberry Zucchini Bread

    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Course: Afternoon tea, Breads & Rolls
    Cuisine: American
    Keyword: afternoon tea, cranberry, zucchini
    Servings: 24


    • 3 ea Egg - large
    • 2 cups Granulated sugar
    • 1 cup Canola oil
    • 3 cups All-purpose flour
    • 1 tsp Baking soda
    • 1/4 tsp Baking powder
    • 2 cups Shredded zucchini
    • 1 cup Dried Cranberries
    • 1 Orange zest
    • 1 tsp Lemon extract
    • 2 tsp Cinnamon
    • 1 tsp Cloves - ground
    • 1 tsp Ground nutmeg
    • 1 tsp Salt
    • 1 pn Ginger - ground


    • Grease 2 8in x 4" loaf pans. Preheat the oven to 325ºF
    • Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
    • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


    Recipe source: Allrecipes.com
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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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