Cherry Zucchini Bread
Indulge in the perfect blend of sweet and wholesome with this Cherry Zucchini Bread recipe, a delicious twist on classic zucchini bread that's bursting with flavor. This loaf combines moist, shredded zucchini and tangy dried cherries, while warm cinnamon, a touch of lemon zest, and Greek yogurt create a tender crumb with an irresistible aroma. It's easy to prepare in just 15 minutes and bakes to perfection in under an hour, making it an ideal treat for breakfast or a midday snack. Whether served plain or with a smear of butter, this cherry-infused zucchini bread is a delightful way to embrace seasonal ingredients. Perfectly sweetened with a mix of granulated and brown sugars, it strikes the right balance between indulgence and comfort. Your taste buds will thank you for this subtly spiced, fruity creation!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 1.5 cups (shredded) zucchini
- 0.75 cup dried cherries
- 2 large eggs
- 0.5 cup vegetable oil
- 0.5 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, and salt.
Shred the zucchini using the large holes on a grater. Gently squeeze out any excess moisture using a clean kitchen towel or paper towels.
In a separate medium bowl, whisk together the eggs, vegetable oil, plain Greek yogurt, vanilla extract, and lemon zest until smooth and combined.
Gradually stir the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
Fold in the shredded zucchini and dried cherries with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Enjoy your Cherry Zucchini Bread plain or lightly toasted with a smear of butter!
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 5016 mg | 218% | |
| Total Carbohydrate | 541.1 g | 197% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 350.8 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 409 mg | 31% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
