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Citrus Cranberry Zucchini Loaf

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
95 min
SERVINGS
20 servings
Citrus Cranberry Zucchini Loaf
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups white sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups shredded zucchini
  • 1 cup dried cranberries
  • 1 orange, zested
  • 1 teaspoon lemon extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 pinch ground ginger
Instructions
1
Begin by heating your oven to the optimal temperature of 325 degrees Fahrenheit (or 165 degrees Celsius).
2
Next, take a moment to prepare your baking vessels by coating the inside of two 8x4-inch loaf pans with a thin layer of non-stick cooking spray.
3
In a separate container, whisk together 2 essential dry ingredients: flour, baking soda, and baking powder.
4
Then, in a large mixing bowl, use an electric mixer to thoroughly combine 2 key wet ingredients: sugar and eggs. Continue mixing until the two are perfectly blended, then incorporate oil into the mixture.
5
Add a medley of dried fruits and spices to the wet ingredients, including zucchini, cranberries, orange zest, lemon extract, cinnamon, cloves, nutmeg, salt, and ginger. Stir the ingredients together until they are well incorporated.
6
Gradually add the dry ingredients to the wet ingredients, blending them together until a smooth batter is achieved.
7
Pour the prepared batter into the ready loaf pans, filling them to the brim.
8
Bake the loaves in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
9
Once the loaves are done, remove them from the oven and let them cool in the pans for 10 minutes.
10
Then, transfer the loaves to a wire rack to continue cooling, allowing them to cool completely for an additional 20 minutes.