Zucchini Fruit Cocktail Loaf Recipe

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Zucchini Fruit Cocktail Loaf Recipe
Zucchini Fruit Cocktail Loaf Recipe photo by Taste of Home
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Zucchini Fruit Cocktail Loaf Recipe

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3 1 1
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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.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 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 mixing 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.
Originally published as Zucchini Fruit Cocktail Loaf in Reminisce Extra August 1994, p49

Nutritional Facts

1 slice: 195 calories, 10g fat (1g saturated fat), 20mg cholesterol, 160mg sodium, 25g carbohydrate (15g sugars, 1g fiber), 3g protein.

  • 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
  1. In a large mixing 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.
Originally published as Zucchini Fruit Cocktail Loaf in Reminisce Extra August 1994, p49

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sbuffman User ID: 1497756 71923
Reviewed Apr. 2, 2009

"I really wanted this to be good, but it just wasn't :("

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