Recipe by JANAI
"A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!"
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Loved the flavor combination of this bread. The one change I made was to use fresh cranberries instead of the dried. The bread was nice and moist and bursting with flavor. Will definitely make this one again. I bake in 5 mini (6" x 3 1/2") mini pans for 34 minutes.
Anyone who has a garden with zucchini in it understands the need/desire to find new recipes to try! This bread is excellent! Surprisingly, it is not overly sweet (I was slightly concerned about that with 2 cups of sugar), the orange zest lends a nice flavor. The only thing that I did differently was to add a butter/flour/brown sugar topping that was left over from another recipe! The family loved it & I will definitely be making this bread again. I'll probably experiment with different dried fruit and a different topping! May even juice the orange used for zest, poke holes in the bread once it's baked and cooled and poor the juiced orange over it! It seems pretty versatile and I was very surprised that there weren't more reviews! This would be a great choice around the holidays also!
This recipe is a winner! I love cranberries so thought this was an interesting combo of ingredients. I did use fresh cranberries so that it would be less sweet. This did cause about 10 minutes of additional cooking time. Everybody loved this recipe. Can't wait to make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Citrus Cranberry Zucchini Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 90
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