Garden zucchini has a way of going from a few on the counter to more than you know what to do with. If you’ve already grilled it, added it to dinner, and shared some with the neighbors, here’s another idea.
Zucchini Fruit Cocktail Bread combines shredded zucchini with fruit cocktail for a moist, slightly sweet bread. Cinnamon and nutmeg add warm spice, while optional walnuts bring a little crunch. The recipe makes two large loaves or four smaller ones, giving you enough to enjoy now and share or freeze for later.
Check out the recipe from the Test Kitchen courtesy of Walnut Creek Cheese.
Ingredients
- 3 Eggs
- 1½ c Sugar
- ½ c Brown Sugar
- 1 c Vegetable Oil
- 2 tsp Vanilla
- 1 can (17oz) Fruit Cocktail, drained
- 2 c Shredded Zucchini
- 3 c All Purpose Flour
- 2 tsp Baking Soda
- 1½ tsp Cinnamon
- 1 tsp Salt
- ¾ tsp Nutmeg
- 1 c Walnuts, chopped – optional
Directions
- Preheat oven to 350 degrees
- In a large mixing bowl, beat eggs. Add sugar, oil, and vanilla. Beat well.
- Stir in zucchini and fruit cocktail.
- Combine dry ingredients in a bowl.
- Stir into zucchini mixture. Add nuts if using.
- Pour into two, 8” loaf pans or four, 7 3/8 x 3 7/8 x 2 1/4 loaf pans, sprayed with baking spray
- Bake at 350 for 60-70 minutes. Both size pans bake for an hour or so.
- Check little pans at 40 minutes, then keep checking for the last 20 minutes.
- *Cover bread with aluminum foil halfway through baking to keep edges from getting too brown. Just lay the piece over the top of the bread.
A Little Taste of the Season
Late summer gardens can produce zucchini faster than most of us can use it. Recipes like this make it a little easier to put that harvest to good use. Bake an extra loaf for the freezer, share one with a friend, or enjoy a slice with your morning coffee.
For more recipes and products from Walnut Creek Cheese.
