Zucchini Fruit Cocktail Loaf |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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I was raised on a farm and learned to cook at a young age. My mother was so good at substituting ingredients if she thought something was missing in a recipe, so I tried the same when I first baked this bread. I added the fruit cocktail for more flavor and moistureand it worked. Ingredients:
3 eggs |
2 cups sugar |
1 cup vegetable oil |
2 teaspoons vanilla extract |
2 cups chopped peeled zucchini |
1 can (17 ounces) fruit cocktail, drained |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1-1/2 teaspoons ground cinnamon |
1 teaspoon salt |
3/4 teaspoon ground nutmeg |
1 cup chopped walnuts |
Directions:
1. In a large bowl, beat eggs. Add sugar, oil and vanilla; beat well. Stir in zucchini and fruit cocktail. Combine dry ingredients; stir into zucchini mixture. Stir in nuts. Pour into two greased and floured 8-in. x 4-in. loaf pans. Bake at 325° for 60-70 minutes or until bread tests done. Cool 10 minutes before removing from pans to a wire rack. Yield: 2 loaves.
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