Cherry-Zucchini Bread

I defy anyone to guess this has zucchini in it and the maraschino cherries are only evident by the red dots. This is a really tasty way to use up those abundant garden zucchini!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 302 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup chopped pecans
• 3 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• ¼ cup buttermilk
• 2 tablespoons maraschino cherry juice
• 1 teaspoon freshly grated nutmeg
• 3 each eggs
• 2 cups grated zucchini, lightly packed
• 1 cup melted coconut oil
• 18 cherries maraschino cherries, chopped

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.

Step 3

Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.

Step 4

Beat eggs in a separate, large bowl with an electric mixer. Add sugar, grated zucchini, coconut oil, buttermilk, and vanilla extract; beat until combined. Add flour mixture and blend until just combined. Fold in pecans, chopped cherries, and cherry juice. Transfer batter into the prepared loaf pans.