Cherry Zucchini Bread
photo by JackieOhNo!
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
1 loaf
ingredients
- 2 eggs
- 177.44 ml sugar
- 78.78 ml vegetable oil
- 78.78 ml lemon juice
- 59.14 ml water
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 4.92 ml ground cinnamon
- 2.46 ml baking soda
- 1.23 ml salt
- 157.80 ml zucchini, unpeeled and shredded
- 157.80 ml dried cherries
- 14.79 ml lemon peel, grated
directions
- Put eggs in large mixing bowl. Beat with an electric mixer on medium speed 3-4 minutes or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well. Combine flour, baking powder, cinnamon, baking soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, cherries and lemon peel.
- Grease and flour bottom of 8 1/2 x 4 1/2 inch loaf pan. Pour batter into prepared pan. Bake in preheated 350 degrees F oven 55-65 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edges with a metal spatula. Remove from pan. Let cool completely. Wrap tightly in plastic wrap and store in refrigerator.
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Reviews
-
This is a great variation on zucchini bread that disappeared before my eyes! I made this exactly as posted. However, I will probably use a large loaf pan next time. There was quite a bit of batter, and when I poured it into the prepared pan, it filled it all the way to the the top. During baking, it overflowed the pan, resulting in a sort of "muffin top" on the side of the pan. No worries, though, because we ate that too! Definitely a recipe to be made again. Thanks for sharing!
RECIPE SUBMITTED BY
DailyInspiration
United States