Cranberry Lemon Zucchini Bread - A Sweet and Tangy Quick Bread Recipe! (2024)

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This Cranberry Lemon Zucchini Bread is not only incredibly moist and delicious, but also a festive looking quick bread for the Holidays!

I absolutely LOVE lemon desserts, they are my favorite. We have made a lot of them including our popular Lemon Brownies, Lemon Ricotta Pound Cake (so moist), Lemon Blueberry Sweet Rolls, and Blueberry Lemon Cheesecake Bars to just name a few.

Cranberry Lemon Zucchini Bread

Ingredients needed:

• Flour
• Baking Powder
• Baking Soda
• Salt
• Lemon Juice
• Butter
• Sugar
• Eggs
• Lemon Zest
• Zucchini
• Dried Cranberries

Zucchini

It might seem a bit odd to some of you adding zucchini to a sweet bread, but there is a very good reason. The zucchini adds and helps lock in the moisture of the bread. You will not taste any of the zucchini at all, but still get the benefits of the healthy nutrients. This is a great way to slip in some veggies to kids that are picky eaters. Plus, we think that the colors of the zucchini and cranberries give this bread such a festive look for the Holidays.

Lemon

Lemon is such a versatile fruit that we can use in so many Lemon Browniesorsavory dishes. The simple addition of lemon juice or lemon zest gives any dish that wow factor. You are going to love the amount of lemon in this bread. It’s the perfect amount!

Cranberries

Dried cranberries contain the same nutrients as fresh cranberries and also really add such a nice flavor to this bread. You can plump up the dried cranberries by simply soaking them in hot water and then let them stand for 15 to 20 minutes. Strain before using them in the recipe. You can replace fresh cranberries in this recipe as well. Use 1 1/4 cups of fresh cranberries to replace the dried if you prefer.

Tips for the perfect Cranberry Lemon Zucchini Bread:

• You can top this bread with a Lemon Glaze. We personally think it’s great without it, but will give it an extra burst of lemon for all of our lemon lovers! Whisk together 1/2 cup powdered sugar (sifted) and 1/4 cup lemon juice. Poke holes in the top of the bread and brush the glaze over the warm loaf.
• Lemon zest is the outer yellow layer of the lemon. Use a lemon zester to easily remove the zest.
• You can leave the cranberries out of this recipe if you prefer and this is still a wonderful Lemon Zucchini Bread.
• Take the butter and eggs out of the fridge 40 minutes before starting.