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!


1 large or 2 small loaves


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 2 eggs 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

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.