Best 8 Cherry Vanilla Zucchini Bread Recipes

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.

CHERRY VANILLA ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 350* Grease and flour 2 loaf pans, or 4-5 small loaf pans.
• 2. In a large mixing bowl mix together the eggs, oil, sugar, vanilla, zucchini, cherries and nuts.. Add in the dry ingredients and mix well
• 3. Pour into loaf pans and bake for 1 hour, or 35-45 min. for the smaller pans, check to see if done.. Enjoy!!

ZUCCHINI ALMOND BREAD RECIPE BY TASTY

Steps:

• Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
• Preheated oven at 350ºF (175ºC).
• In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
• Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
• Spray your baking pan and pour in the mixture, top with sliced almonds.
• Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
• While baking, mix your glaze ingredients together until smooth.
• Let the bread cool down, drizzle with the glaze!
• Enjoy!

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.

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-ALMOND-CHERRY QUICK BREAD WITH LIME 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 almonds 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 lime glaze: Whisk together the confectioners' sugar, milk and lime zest and juice 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.

FRUITED ZUCCHINI BREAD

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, salt, baking soda and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, pecans, raisins, dates and cherries., Pour into two greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until bread pulls away from sides of pans and a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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.