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Zucchini Fruit Cocktail Loaf

By: Margaret Sercer

"I was raised on a farm and learned to cook at a young age. My mother was so good at substituting ingredients if she thought something was missing in a recipe, so I tried the same when I first baked this bread. I added the fruit cocktail for more flavor and moisture--and it worked."

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 servings

Ingredients

3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups chopped peeled zucchini
1 (16 ounce) can fruit cocktail, drained
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1 cup chopped walnuts

Directions

In a large mixing bowl, beat eggs. Add sugar, oil and vanilla; beat well. Stir in zucchini and fruit cocktail. Combine dry ingredients; stir into zucchini mixture. Stir in nuts. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees F for 60-70 minutes or until bread tests done. Cool 10 minutes before removing from pans to a wire rack.