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Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
20
Yield:
5 mini loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.

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  • Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.

  • 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.

  • 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

302 calories; protein 3.6g; carbohydrates 38.4g; fat 15.8g; cholesterol 24.7mg; sodium 211.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/23/2020
It is really good as is. I wanted more cherry flavour. I adjusted the recipe the second time to have more cherries 1 1/2 - 2 c and upped the cherry juice to 1/4 c. Added an extra tablespoon or two to make the batter stiffer. Read More