Best 5 Cherry Zucchini Bread Recipes

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.

ZUCCHINI-PISTACHIO-CHERRY QUICK BREAD WITH CREAM CHEESE GLAZE

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried cherries and pistachios and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the cream cheese glaze: Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

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 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.