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Zucchini Fruit Cocktail Loaf Recipe

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I was raised on a farm and learned to cook at a young age. My mother was so good at substituting ingredients if she thought something was missing in a recipe, so I tried the same when I first baked this bread. I added the fruit cocktail for more flavor and moisture—and it worked.

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Zucchini Fruit Cocktail Loaf Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 32 Servings

15 60 75

Ingredients

3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups chopped peeled zucchini
1 can (17 ounces) fruit cocktail, drained
3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1 cup chopped walnuts

Directions

In a large bowl, beat eggs. Add sugar, oil and vanilla; beat well. Stir in zucchini and fruit cocktail. Combine dry ingredients; stir into zucchini mixture. Stir in nuts. Pour into two greased and floured 8-in. x 4-in. loaf pans. Bake at 325° for 60-70 minutes or until bread tests done. Cool 10 minutes before removing from pans to a wire rack. Yield: 2 loaves.

If Cooking for Two: Freeze one loaf to enjoy months later.

Nutritional Facts 1 serving (1 slice) equals 195 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 160 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Zucchini Fruit Cocktail Loaf in Reminisce Extra August 1994, p49

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