Cherry Zucchini Bread
- 2 large eggs
3/4 cup granulated sugar
1/3 cup vegetable oil
1/3 cup lemon juice
1/4 cup water
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup shredded unpeeled zucchini
2/3 cup dried tart cherries
1 tablespoon grated lemon peel
- Put eggs in a large mixing bowl. Beat
with an electric mixer on medium speed 3 to 4 minutes, or until
eggs are thick and lemon colored. Add sugar, oil, lemon juice
and water; mix well. Combine flour, baking powder, cinnamon,
soda and salt. Add flour mixture to egg mixture; mix well. Stir
in zucchini, cherries and lemon peel.
- Grease and flour the bottom only of a
8 1/2 x 4 1/2-inch loaf pan. Pour batter into prepared pan. Bake
in a preheated 350*F oven 55 to 65 minutes, or until wooden pick
inserted in center comes out clean. Let cool in pan on wire rack
10 minutes. Loosen edges with a metal spatula. Remove from pan.
Let cool completely. Wrap tightly in plastic wrap and store in
refrigerator.
Makes 1 loaf, about 16 slices.
Recipe and photograph are provided courtesy
of the Cherry Marketing Institute.
