Lemon Cranberry Zucchini Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 2 cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • ½ tsp salt
  • 2 eggs
  • ½ cup coconut oil (melted or at least soft)
  • ⅔ cup sugar
  • ½ cup milk
  • ¼ cup fresh lemon juice
  • Zest of 1 lemon
  • 1 cup grated zucchini (this is one medium to small zucchini)
  • 1 cup fresh or frozen cranberries (I stock up on a few bags in December and freeze them for use later in year)
  • ½ cup powdered sugar
  • 1 Tablespoon fresh lemon juice (leftover from the lemon you used from the bread)
  1. Preheat oven to 350 ⁰F. Grease and flour a 9×5″ loaf pan, set aside.
  2. In large bowl, blend flour, baking powder, and salt.
  3. In the mixer bowl of a stand mixer/medium-sized bowl, beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the milk, lemon juice, and lemon zest; blend everything well.
  4. Gently mix in the zucchini until just evenly distributed in mixture.
  5. Add dry ingredients and fold everything together, but don’t over mix.
  6. Fold in the cranberries.
  7. Pour the batter into the loaf pan. Bake for 45 minutes (it took 50 minutes in my oven) or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack and cool completely.
  8. While the loaf is cooling, in small bowl, mix the powdered sugar and lemon juice until well blended. Spoon the glaze over the cooled loaf. Let the glaze set prior to slicing and serving.
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2014/09/lemon-cranberry-zucchini-bread/