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Zucchini Fruit Cocktail Loaf

 Zucchini Fruit Cocktail Loaf
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.
32 ServingsPrep: 15 min. Bake: 1 hour + cooling

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.