Breads & Breakfasts Cranberry Zucchini Bread Cranberry Zucchini Bread Print Recipe CourseBreads & Breakfasts Servings 1 loaf Servings 1 loaf Cranberry Zucchini Bread Print Recipe CourseBreads & Breakfasts Servings 1 loaf Servings 1 loaf Ingredients 2 eggs 3/4 cup Granulated sugar 1/3 cup vegetable oil 1/3 cup lemon juice 1/4 cup water 2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup shredded unpeeled zucchini 2/3 cup dried cranberries 1 Tablespoon grated lemon peel Servings: loaf Instructions Preheat oven to 350 degrees F. Beat eggs in large mixing bowl until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; stir until all ingredients are blended. Combine flour, baking powder, cinnamon, soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, cranberries and lemon peel. Line a 8 1/2 x 4 1/4- inch loaf pan with parchment paper and spray with nonstick spray. Pour batter into prepared pan. Bake 55 to 65 minutes, or until wooden pick inserted in center comes out clean. Let pan cool on wire rack for 10 minutes. Loosen edges with a spatula. Remove from pan and let cool completely. Store leftover bread wrapped tightly in plastic wrap in the refrigerator.