Lemon Cranberry Zucchini Bread

There are a ton of different zucchini bread recipes and they are all good.   They have many different things to go with the zucchini.  I saw this one that used cranberries and lemon and thought it sounded good, so I gave it a try.  During the summer there is always plenty of zucchini to try lots of different recipes. 

I couldn't wait for it to completely cool but warm bread is always better. 

There's some good things in this bread. 

Before I start the bread I grated the zucchini so that the liquid could be pulled out of it.  You don't want that extra moisture. 

Then I zested one of the oranges and set aside.

Then I juiced the lemon.

Now I can start the bread.  One stick of softened butter.

Whip the butter well.

Add 1 cup sugar, mix well. 

Then add three eggs one at a time.  Have your eggs at room temperature.

Mix this well. 

Add 1/3 cup fresh lemon juice.

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Add 2 cups all purpose flour a little at a time.  Mixing well after each add.  Scrap the sides too. 

Add 1/2 cup milk

Add 1 Tablespoon lemon zest

Squeeze the zucchini.

Add 1 cup shredded zucchini

1 cup dried cranberries.  Next time I might toss the cranberries in the flour first.  If you noticed the cranberries sunk to the bottom.

Mix this well. 

Add to a greased loaf pan. 

Sprinkle some more dried cranberries on top. Place in a preheated 350 oven.  Bake for 50-60 minutes.  Test fir doneness with a toothpick. 

Fresh out of the oven. 

Let it cook a little bit before you cut.  It was really good.  Just a hint of the lemon flavor.

Cranberry Lemon Zucchini Bread Recipe

2 cups all purpose flour

3 room temp eggs

1/2 cup softened butter

1 cup shredded zucchini

1 cup dried cranberries

1 cup sugar

1/2 cup milk

1/3 cup fresh lemon juice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon lemon zest

Preheat oven to 350.  Bake 50-60 minutes.