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Zucchini Fruit Cocktail Loaf Recipe

Zucchini Fruit Cocktail Loaf Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling YIELD:32 servings


  • 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 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. Yield: 2 loaves.

Recipe Note

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

Nutritional Facts

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

Reviews for Zucchini Fruit Cocktail Loaf

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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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