Name: Fruited Zucchini Bread
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 cups sugar; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 3 eggs; 3/4 cup vegetable oil; 2 teaspoons vanilla extract; 2 cups shredded zucchini; 1 can (8 ounces) crushed pineapple, drained; 1 cup chopped pecans; 1/2 cup raisins; 1/2 cup chopped dates; 1/2 cup chopped maraschino cherries, patted dry

Servings: persons

3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans
1/2 cup raisins
1/2 cup chopped dates
1/2 cup chopped maraschino cherries, patted dry

1
In a large bowl, combine the flour, sugar, cinnamon, salt, baking soda and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, pecans, raisins, dates and cherries.
2
Pour into two greased 9x5-in. loaf pans. Bake at 350u00b0 for 55-60 minutes or until bread pulls away from sides of pans and a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10 minutes before removing from pans to wire racks to cool completely.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fruited Zucchini Bread

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