Fall is approaching and this recipe will have your taste buds dancing for joy!

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Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
20
Yield:
2 9x5-inch 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). Grease and flour two 9x5-inch loaf pans.

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  • Shred zucchini and squeeze as much moisture out as possible. Continue until you have 2 cups squeezed, dried zucchini.

  • Beat sugar, vegetable oil, and eggs together in a large bowl. Blend in zucchini, sour cream, and orange extract. Stir in raisings, cranberries, apricots, and pecans. Mix in flour, baking powder, and baking soda. Divide batter evenly between the prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 60 minutes.

Cook's Notes:

You can substitute applesauce for the vegetable oil, and use any type of nuts for pecans.

If you want to make mini muffins, they will take about 20 minutes to bake.

Nutrition Facts

312 calories; protein 4.6g; carbohydrates 46.4g; fat 13.2g; cholesterol 33mg; sodium 90.4mg. Full Nutrition
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