Cherry Zucchini Bread Recipe
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Cherry Zucchini Bread
Makes 1 loaf, about 16 servings

2 eggs
3/4 cup 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 tart cherries
1 tablespoon grated lemon peel

Put eggs in large mixing bowl. Beat with an electric mixer on medium speed 3 to 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�4-1/2-in. loaf pan. Pour batter into prepared pan.

Bake in preheated 350�F. oven 55 to 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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