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ZUCCHINI FRUIT COCKTAIL LOAF

Maryann J. Yoder
3 eggs
2 C. sugar
1 C. vegetable oil
2 tsp. vanilla extract
2 C. chopped, peeled zucchini
1 17 oz. can fruit cocktail, drained
3 C. all-purpose flour
2 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. salt
¾ tsp. ground nutmeg
1 C. chopped walnuts
In a large mixing 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 2 8”x4”x2″
greased and floured loaf pans. Bake at 325 degrees for 60 to 70 minutes or until bread tests
done. Cool 10 minutes before removing from pans to wire rack. Yields 2 loaves.

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