This is a very good recipe. My family doesn't particularly care for canned fruit cocktail, so I substitute some other canned fruit (e.g., apricot halves, bartlet pears or cling peaches). I scale the recipe to 24 (it just workes better with my pans that way). Since I have yet to figure out how to get 2-1/4 eggs, I use all 3. And then I follow the recipe as written with the following "tweaks": 1) I use 1-1/2 cups AP flour and 3/4 cup WW flour. 2) I omit the oil altogether because I puree the "leftover" fruit with its syrup and use 2/3 cup + 2 T. butter (or margaine) for the shortening. The result is a moist, healthy and very flavorful snack-time bread. (One more thing: I use a countertop convection oven, so I reduce the temperature to 300 degrees F. and the cooking time to 45 minutes. My yield is 4 mini-loaves, which is perfect for my family's needs.)

Fruit cocktail adds a sweetness to the bread that was good. I made mine into muffins for the kids and they never knew that there was any zuchinni in the recipe!

This is the best recipe i ever used. Thank you for shareing this recipe i just love this,plus i add raisens. it is such a moist bread thanks so much.it is the best the very best.

This recipe is a wonderful addition to my recipes...very moist, every one just loved it..very nice taste and texture...It's a keeper..already made it twice this season.. thanks