Zucchini Cranberry Relish Bread
Zucchini Cranberry Relish Bread is a delightful fusion of sweet and tangy flavors, perfect for elevating your baking repertoire. This moist, golden loaf combines the natural sweetness of grated zucchini with bursts of tart dried cranberries and a refreshing hint of citrus from orange zest and juice. Enhanced with warm cinnamon spice and balanced by the creamy richness of Greek yogurt, every slice offers a harmonious blend of textures and tastes. Ideal for breakfast, a midday snack, or even dessert, this quick bread is easy to prepare and bakes to perfection in under an hour. Whether served fresh from the oven or stored for later, it’s a unique twist on traditional zucchini bread that promises to impress family and guests alike. Keywords: zucchini bread, cranberry bread, quick bread recipe, moist zucchini bread, homemade baking, orange zest bread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Plain Greek yogurt
- 2 teaspoons Vanilla extract
- 1.5 cups Grated zucchini
- 0.75 cup Dried cranberries
- 1 tablespoon Orange zest
- 2 tablespoons Orange juice
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate medium bowl, whisk the eggs until frothy. Add the vegetable oil, Greek yogurt, and vanilla extract, and mix until smooth.
Add the wet ingredients to the dry ingredients and mix gently with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the grated zucchini, dried cranberries, orange zest, and orange juice until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the bread cool in the pan on a wire rack for 10 minutes, then carefully remove it from the pan and allow it to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 490.1 g | 178% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 287.3 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 337 mg | 26% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
