Zucchini Fruit Cocktail Loaf
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 2 loaves.
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
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3 eggs
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2 cups sugar
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1 cup vegetable oil
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2 teaspoons vanilla extract
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2 cups chopped peeled zucchini
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1 can (17 ounces) fruit cocktail, drained
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3 cups all-purpose flour
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2 teaspoons baking soda
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1-1/2 teaspoons ground cinnamon
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1 teaspoon salt
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3/4 teaspoon ground nutmeg
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1 cup chopped walnuts
Directions
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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.
Nutrition Facts
1 slice: 195 calories, 10g fat (1g saturated fat), 20mg cholesterol, 160mg sodium, 25g carbohydrate (15g sugars, 1g fiber), 3g protein.
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