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

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Ingredients

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

Nutrition Info

302.4 calories carbohydrate: 38.4 g cholesterol: 24.7 mg fat: 15.8 g fiber: 1.4 g protein: 3.6 g saturatedFat: 10.1 g servingSize: - sodium: 211.4 mg sugar: 20.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.
Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Recipe Yield

5 mini loaves

Recipe Note

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!

Alternatives to this recipe

Cherry-Zucchini Bread