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Cherry-Zucchini Bread

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"I defy anyone to guess this has zucchini in it and the maraschino cherries are only evident by the red dots. This is a really tasty way to use up those abundant garden zucchini!"
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55 m servings 302
Original recipe yields 20 servings (5 mini loaves)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.
  2. Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
  3. Beat eggs in a separate, large bowl with an electric mixer. Add sugar, grated zucchini, coconut oil, buttermilk, and vanilla extract; beat until combined. Add flour mixture and blend until just combined. Fold in pecans, chopped cherries, and cherry juice. Transfer batter into the prepared loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.


  • Cook's Notes:
  • Vegetable or canola oil can be subbed for melted coconut oil, if desired.
  • These can also be baked in two large loaf pans for about 50 min. I like mini loaf pans because they are easier to get done in the middle.

Nutrition Facts

Per Serving: 302 calories; 15.8 38.4 3.6 25 211 Full nutrition

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