Citrus Cranberry Zucchini Bread Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
• 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.

Steps:

• In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Preheat the oven to 350 degrees F. Spray a cake pan (9x13) with nonstick cooking spray.
• Mix together milk with lemon juice. Set aside for 5 minutes.
• Beat egg well, then add brown sugar, sugar, oil and beat together again. Add in vanilla, zucchini, carrots, cranberries and the milk and lemon mixture. Mix together well.
• Put the flour, cinnamon, baking soda, salt and nuts if you added any in another bowl. Mix them together.
• Add the dry mixture with the wet mixture, mix together until just combined. Spoon the mixture into the oiled pan and sprinkle some cinnamon sugar mixture onto the top if desired.
• Bake for about 35-40 minutes or until wooden stick inserted into the middle comes out clean and the bars are not sticky in the middle.
• Turn off the oven but don't open the oven or take the pan out, just leave it in there for 5 minutes if you like the outside crispy. Don't overbake, they become really dry and hard.

Steps:

• In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Fold in the zucchini, cranberry sauce, walnuts and orange zest (batter will be thick)., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 350°F.
• Coat a loaf pan with nonfat cooking spray.
• In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla.
• In medium bowl, mix dry ingredients except pecans.
• Add dry ingredients to egg mixture and mix just until blended. Fold in chopped pecans, or omit and use pecan halves on top of loaf.
• Pour into loaf pan. Top with pecan halves, if using.
• Bake 50-60 minutes, or until wooden pick inserted in center comes out clean.
• Cool on wire rack, in pan, for 10 minutes. Invert onto rack and cool completely.