Cherry Vanilla Zucchini Bread Recipes

CHERRY VANILLA ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 350* Grease and flour 2 loaf pans, or 4-5 small loaf pans.
• 2. In a large mixing bowl mix together the eggs, oil, sugar, vanilla, zucchini, cherries and nuts.. Add in the dry ingredients and mix well
• 3. Pour into loaf pans and bake for 1 hour, or 35-45 min. for the smaller pans, check to see if done.. Enjoy!!

FESTIVE MARASCHINO CHERRY NUT BREAD

Steps:

• Preheat the oven to 350 F. Grease and flour one 8-inch by 4-inch or two 6-inch by 3-inch mini loaf pans. Combine the flour, baking soda and salt in a large bowl with a wire whisk. Set the bowl aside.
• In a smaller bowl, beat the sugar and the eggs. Beat in the butter, milk, and vanilla until well mixed. Add the wet ingredients to dry. Only mix until moistened. Carefully, stir in nuts and cherries.
• Spoon the batter into the prepared pans.
• Bake the 8-inch pans for 55 to 60 minutes. Bake the mini pans for 45 minutes. Cool in pans on a cooling rack for five minutes.
• Remove the bread from the pans to finish cooling on the cooling racks.

CHERRY NUT ZUCCHINI BREAD

Steps:

• Whisk together eggs, oil, applesauce, sugar, and vanilla in a large bowl.
• Stir in zucchini, cherries, and nuts. Add the dry ingredients and mix lightly till just combined.
• Pour into 2 well greased and floured 8"x 4" loaf pans. (I line the bottom of the pans with parchment paper.)
• Bake at 325° for 50-55 minutes or until a toothpick comes out clean.

CHERRY ZUCCHINI BREAD

Steps:

• Put eggs in large mixing bowl. Beat with an electric mixer on medium speed 3-4 minutes or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well. Combine flour, baking powder, cinnamon, baking soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, cherries and lemon peel.
• Grease and flour bottom of 8 1/2 x 4 1/2 inch loaf pan. Pour batter into prepared pan. Bake in preheated 350 degrees F oven 55-65 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edges with a metal spatula. Remove from pan. Let cool completely. Wrap tightly in plastic wrap and store in refrigerator.

CHERRY-ZUCCHINI BREAD

Steps:

• 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.

CHERRY VANILLA ZUCCHINI BREAD

Steps:

• 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.
• Copied recipe from Taste of Home.

ZUCCHINI CHERRY BREAD

Steps:

• 1. Beat eggs in a large bowl. Add the sugar, oil, and vanilla. Beat well. Add flour, salt, baking powder, and cinnamon. Beat well.
• 2. Add drained pineapple, cherries, and zucchini. Mix until well incorporated. Pour into 2 well greased loaf pans.
• 3. Bake at 325 for 50-60 minutes, or until toothpick inserted in center comes out clean.