Post by Kathy on Aug 29, 2016 23:59:36 GMT
Cherry Vanilla Zucchini Bread
My brother gave me a huge zucchini and I mean huge! He knows how much I love zucchini and I could turn into a zucchini in the summer! I could also turn into a cherry so I went on the hunt for a zucchini bread recipe and TOH popped up on Google which led me to Cherry Vanilla Zucchini Bread posted by mamma482_MN in Grannie Neighborhood Forum on Taste Of Home! I couldn't believe my eyes, Cherry Vanilla Zucchini Bread, are you kidding me!
I have never made zucchini bread before and it was so easy to grate the zucchini! Hubby called me "Suzy Homemaker" and I thought that was cute!
When I was getting ready to add the dry ingredients to the wet I was thinking No Way is this going to stay moist but I was very surprised! I added a little at a time, whisking away and the batter got thick but everything stayed perfect! My wooden bowl was so heavy when I was finished adding everything!
The bread was so moist and full of cherries! The crunchy top and coating of sugar all over the outside from me dusting my pans with sugar was just the right touch! Cherry and vanilla is a match made in heaven! It smelled wonderful and we loved it! If I hadn't run out of sugar I would of made a few more loaves, that's how big my zucchini was! Well, I know I can make it now so I see a lot of Zucchini Bread in my future!
2 eggs
1 cup canola or vegetable oil
2 cups sugar
2 teaspoons vanilla extract
2 cups zucchini, grated
1 (10 ounce) jar maraschino cherries, drained and cut into 4 pieces
1/2 cup chopped pecans or walnuts-optional
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 (3.5 ounce) box instant vanilla pudding mix
In a large bowl mix eggs, oil, sugar, vanilla, zucchini, cherries and nuts.
In a separate bowl, combine the dry ingredients mixing well. Add to zucchini mixture and mix together well.
Pour into 2 greased and floured loaf pans. (I sprayed my pans and dusted them with sugar)
Bake at 350° 1 hour. If the top of your bread starts to brown to much just cover with foil.
Cool 45 minutes and then take a spatula and run around the sides of the pan and turn out onto a plate.
Finish cooling 2 hours or until completely cool before slicing.
