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My review
Cherry-Zucchini Bread
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It's A New Day
"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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Ingredients
55 m servings 302Original recipe yields 20 servings (5 mini loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.
- 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.
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Footnotes
- 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.