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Zucchini Fruit Cocktail Loaf

"I was raised on a farm and learned to cook at a young age. My mother was so good at substituting ingredients if she thought something was missing in a recipe, so I tried the same when I first baked this bread. I added the fruit cocktail for more flavor and moisture--and it worked."
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1 h 15 m servings
Original recipe yields 32 servings

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  1. In a large mixing bowl, beat eggs. Add sugar, oil and vanilla; beat well. Stir in zucchini and fruit cocktail. Combine dry ingredients; stir into zucchini mixture. Stir in nuts. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees F for 60-70 minutes or until bread tests done. Cool 10 minutes before removing from pans to a wire rack.


  • If Cooking for Two: Freeze one loaf to enjoy months later.


Read all reviews 6
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This is a very good recipe. My family doesn't particularly care for canned fruit cocktail, so I substitute some other canned fruit (e.g., apricot halves, bartlet pears or cling peaches). I scale...

Fruit cocktail adds a sweetness to the bread that was good. I made mine into muffins for the kids and they never knew that there was any zuchinni in the recipe!

This is the best recipe i ever used. Thank you for shareing this recipe i just love this,plus i add raisens. it is such a moist bread thanks so is the best the very best.

This recipe is a wonderful addition to my recipes...very moist, every one just loved it..very nice taste and texture...It's a keeper..already made it twice this season.. thanks

Igave it a four cause my kids didn't like the ''big chunks of fruit in it''.I thought it was great.A nice change from ordinary zucchini bread.

Turned out very good. Nice flavor and moist. Really drained the fruit cocktail and used a little less sugar and oil. Made 2 full size loaves.