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. |