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 8-1/24-1/2-in. loaf pan. Pour batter into prepared pan.

Bake in preheated 350F. 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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