Sunday, July 28, 2013

Cherry Vanilla Zucchini Bread

I LOVE all of Carol's recipes from the Taste of Home bulletin board.  This one did NOT disappoint.  I fell in love at first bite.  I did 'swap' the baking powder and soda, added 1 cup of chocolate chips and 1 tsp. almond extract. I got 6 mini loaves from one batch.
CHERRY VANILLA ZUCCHINI BREAD 

Carol Taste of Home bb

  2 eggs
  1 c.  canola or vegetable oil
  1 1/2  cups  sugar
  2 tsp.  vanilla extract
  2  c.  grated zucchini
  1/2  c.  chopped pecans or walnuts-optional -- (omitted)
  3 c.  all-purpose flour
  1 teaspoon  baking powder
  1/4 teaspoon  baking soda  
  1 tsp.  salt
  1 box  instant vanilla pudding mix -- (4 serving size)
  1 jar  maraschino cherries -- (10 oz.) drained, rinsed and cut into 4 pieces


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. Or 4-5 mini pans

Bake @ 350 degrees 1 hour, or until bread tests done.

NOTE: You can bake the batter in 4-5 small loaf pans for 45 minutes. (Mine took about 35 minutes-I always test the center with a cake tester to be sure it's done.)

****add Almond extract and chocolate chips

Carol ‘swapped’ the baking powder and soda amounts to get taller loaves.

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