Cherry Vanilla Zucchini Bread

(originally made 8/2010)

Starting the week off with a winner! I saw Carol's review of this and was so excited to give it a try. I used her changes for the baking powder/soda, and omitted the nuts. Keeping in mind my veggiephobes, I peeled the zucchini before I shredded it and it all but disappears in the finished bread :) I also cheated and tossed the cherries into the food processor and gave it a few pulses. Lastly, I sprinkled the top with coarse sugar, Tim really likes the crunch it gives baked goods and so do I.

Couldn't locate my 8x4 pans, so had to use 9x5s. It made 2 nice loaves :) Jake and Tim have already eaten half a loaf ! Thank you Carol and thanks to Susie Ann!

* Exported from MasterCook *

                      CHERRY VANILLA ZUCCHINI BREAD


Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2                     eggs
1                 c. canola or vegetable oil
1 1/2           cups sugar
2               tsp. vanilla extract
2                 c. grated zucchini
     1/2            c. chopped pecans or walnuts-optional -- (omitted)
3                 c. all-purpose flour
1           teaspoon baking powder
     1/4      teaspoon baking soda
1               tsp. salt
1                box instant vanilla pudding mix -- (4 serving size)
1                jar maraschino cherries -- (10 oz.) drained, rinsed and cut into 4 pieces

Mix together in bowl eggs, oil, sugar, vanilla, zucchini, cherries and nuts, if using.
In a separate bowl, combine the dry ingredients well; add to zucchini mixture and mix together well. Pour into 2 greased and floured loaf pans.
Bake @ 350 degrees 1 hour, or until bread tests done.
NOTE: You can bake the batter in 4-5 small loaf pans for 45 minutes. (Mine took about 35 minutes-I always test the center with a cake tester to be sure it's done.)

Source: Carol1229, TOH

Comments

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