Zucchini Fruit Cocktail Loaf

Name: Zucchini Fruit Cocktail Loaf
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 2 loaves.
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

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.

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 8x4-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.

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