Trisha’s Zucchini Bread Recipe

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zucchini bread
If you’ve ever planted a vegetable garden in the South, then you know that a few zucchini plants go a long way. Now, we love zucchini, but once you’ve eaten it steamed, fried, and sautéed, and you’re still giving it away, it’s nice to have a sweet alternative! This quickbread recipe combines the humble zucchini with cinnamon, coconut, and even maraschino cherries. There’s more than one way to eat your veggies.
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Ingredients
Servings
Ingredients
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Instructions
  1. Preheat the oven to 325°F. Grease two 5 × 9-inch loaf pans with cooking spray.
  2. In a mixing bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. Mix the beaten eggs, oil, and sugar and add to the flour mixture. Stir in the grated zucchini, coconut, nuts, and cherries. Pour the batter into the loaf pans and bake for 1 hour; a toothpick inserted into the center of the loaf should come out clean. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

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