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Fruited Zucchini Bread

 Fruited Zucchini Bread
Green flecks of zucchini and red maraschino cherries make this moist quick bread a must for the Christmas season. Keep one loaf and give the other away.
32 ServingsPrep: 30 min. Bake: 55 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 3/4 cup vegetable oil
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups shredded zucchini
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped pecans
  • 1/2 cup raisins
  • 1/2 cup chopped dates
  • 1/2 cup chopped maraschino cherries, patted dry

Directions

  • In a large bowl, combine the flour, sugar, cinnamon, salt, baking
  • soda and baking powder. In another bowl, whisk the eggs, oil and
  • vanilla. Stir into dry ingredients just until moistened. Fold in the
  • zucchini, pineapple, pecans, raisins, dates and cherries.
  • Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for
  • 55-60 minutes or until bread pulls away from sides of pans and a
  • toothpick inserted near the center comes out with a few moist
  • crumbs. Cool for 10 minutes before removing from pans to wire racks

2 of 2

Fruited Zucchini Bread (continued)

Directions (continued)

  • to cool completely. Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 196 calories, 8 g fat (1 g saturated fat), 20 mg cholesterol, 128 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.