Enhance your zucchini bread with local cherries from Benjamin Twiggs! This is sure to be a family favorite, the recipe has been in the owner’s family for years. Sweet and delicious, you may want to make extra and freeze them for when you miss your abundant zucchini crop!
2 C sugar
2 t vanilla
1 C oil
2 C zucchini, peeled, grated, drained
3 C flour
1 t baking powder
1 t baking soda
1 t salt
1 20 oz. can crushed pineapple, drained
1 C chopped walnuts
Preheat oven to 350°
Spray 2 loaf pans with nonstick spray.
Beat eggs until frothy. Add sugar, vanilla and oil. Beat.
Mix in zucchini and dry ingredients, then add pineapple, dried cherries, and walnuts. Divide evenly into the 2 pans.
Bake for 1 hour. Makes 2 loaves.