Ingredients
20
20 servings
- •3 cups all-purpose flour
- •1 teaspoon baking soda
- •0.25 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 8x4-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.
Nutritional Facts
Per 20 servings
- Calories: 283
- Carbohydrate: 42g
- Fat: 12g
- Fiber: 1g
- Protein: 3g
- Sugar: 26g
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