Cherry Zucchini Loaf

Interesting tasting tea loaf, easy to make, uses up the endless number of zucchinis from the garden and a couple of lemons from the backyard tree!


2 cups all-purpose flour 1 lb. zucchini,ends removed, seeded if using large cut-up 1 cup dried cherries 1 cup sugar 1/2 cup walnuts, chopped 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 3/4 tsp. nutmeg 1/4 tsp. cloves 1/2 tsp. salt 1/4 cup yogurt or sour cream 1 tsp. vanilla 2 eggs grated zest and juice from 1 lemon 3/4 stick (6 tbsp.) sweet butter, melted, cooled Glaze:1 tbs. lemon juice and 3/4 cup powdered sugar

Nutritional information

No nutrition information available


In Cuisinart processor with metal blade, process zucchini and cherries and 3 tbs. of the sugar. Place in fine strainer set over a bowl. Drain 25 out additional juices with paper towels. In lg. bowl, place nuts, flour,and other dry ingredients. Whisk remaining sugar, yogurt, lemon juice & zest and melted butter in smaller bowl. Stir into dry ingredients together with zucchini and cherries. Bake in greased 9X5 loaf pan, or 2 smaller ones until loaf is golden and cake tester or toothpick inserted in middle comes out clean. Cool 10 min., Then on rack. Can wrap cooled loaf in plastic . Can be frozen Glaze: Mix juice and powdered sugar. Heat in microwave about 25 seconds. Brush over cooled loaf.