Recipe Details
Ingredients
-
3cupsall-purpose flour
-
1teaspoonbaking soda
-
¼teaspoonbaking powder
-
2cupswhite sugar
-
3eggs
-
1cupvegetable oil
-
2cupsshredded zucchini
-
1cupdried cranberries
-
1orange, zested
-
1teaspoonlemon extract
-
2teaspoonsground cinnamon
-
1teaspoonground cloves
-
1teaspoonground nutmeg
-
1teaspoonsalt
-
1pinchground ginger
Cooking Directions
-
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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe20 | |
| Calories283 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 1g |
6% |
| Cholesterol 28mg |
9% |
| Sodium 187mg |
8% |
| Total Carbohydrate 42g |
15% |
| Dietary Fiber 1g |
5% |
| Total Sugars 26g |
|
| Protein 3g |
6% |
| Vitamin C 3mg |
3% |
| Calcium 19mg |
1% |
| Iron 1mg |
7% |
| Potassium 94mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
