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
½ cup walnuts, chopped
1 teaspoon. baking powder
1 teaspoon. baking soda
1 teaspoon. cinnamon
¾ teaspoon. nutmeg
¼ teaspoon. cloves
½ teaspoon. salt
¼ cup yogurt or sour cream
1 teaspoon. vanilla
grated zest and juice from 1 lemon
¾ stick (6 tablespoon.) sweet butter, melted, cooled
Glaze:1 tbs. lemon juice and ¾ cup powdered sugar
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 minutes.press 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.