Cherry Zucchini Bread
Makes 1 loaf, about 16 servings
2 eggs 3/4 cup granulated sugar 1/3 cup vegetable oil 1/3 cup lemon juice 1/4 cup water 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup shredded unpeeled zucchini 2/3 cup dried tart cherries 1 tablespoon grated lemon peel
Put eggs in large mixing bowl. Beat with an electric mixer on medium speed 3 to 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 degree F oven 55 to 65 minutes or until wooden pick 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.
|