A fantastic recipe that mixes pre-made stuffing, olives, pickles, and herbs to make a beautiful mixture is likely to become a Thanksgiving favorite—or any time—in the future. When making the stuffing mix, I substitute milk for water.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 20 |
| Yield: | 2 8×4-inch loaves |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ 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
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 8×4-inch loaf pans.
- Combine flour, baking soda, and baking powder in a bowl.
- Beat sugar and eggs in a large bowl with an electric mixer until well combined; beat in oil. Stir in zucchini, cranberries, orange zest, and lemon extract, then stir in cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour into the 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 a wire rack to cool completely, about 20 more minutes.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 187 mg |
| Sugars | 26 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
My bowling league went crazy for this recipe. Everyone asked for it! The combination of orange and spices in such a moist bread was perfect. They kept coming back for more.
Terrific combination of flavors. I used zest of one lemon instead of lemon extract and it turned out great! Will definitely be making mini loaves for gift giving time.
fab bread easy to make
Delicious. I substituted half the flour for whole wheat flour. Sadly, most of the cranberries sank to the bottom — I’d usually have tossed them in flour to keep that from happening, but I had soaked them in orange juice, so I was afraid of making a mess. But no matter. It tasted so good, I don’t even care.
Fantastic recipe. Used on cup of dried cranberries rehydrated in hot water from my Keurig. Kept everything else the same. Will make mini loaves for Christmas gifts.
This is a wonderful and fruity bread. I added a lemon glaze to the top and made into muffins. It was a big hit with all.
This bread is absolutely amazing. I’ll be sure to use this recipe again and again.
I made this recipe twice. Once with dried cranberries which was very good. The second time I used fresh cranberries and it was even better! Very flavorful. I will definitely save this recipe to make again. I made small loaves and cooked for 35 minutes.
This was my first try at making zucchini bread, it literally tastes like you’re eating fall. My 15 year old son took some to school and apparently now all his friends like it too!!! Instead of 2 larger pans I used one larger one (per the recipe) and 2 smaller loaf pans to give as little yummy gifts.
This is the very best! thousands of compliments were given! I cannot say enough it was fabulous! One bite and I guarantee you will be hooked!
I followed recipe exactly. It was moist and full of flavor, lite and not heavy, it made 4 mini loaves in my pampered chef pan. I will definitely make it again.
Lovely twist of lemon! Wonderful seasonal recipe! Cloves were a bit too strong for us so cut back to 1/4 tsp. Otherwise, perfect!
This is a keeper! I added fresh cranberries instead of dried and bread turned out delicious. Followed it exactly other than that change. Everyone loved it. It’s very moist with just the right spices. Making it for Christmas. It will be gone in Minutes.
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.