Zucchini Maraschino Cherry Bread Recipes

ZUCCHINI BREAD

Steps:

• Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
• In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
• Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

FESTIVE MARASCHINO CHERRY NUT BREAD

Steps:

• Preheat the oven to 350 F. Grease and flour one 8-inch by 4-inch or two 6-inch by 3-inch mini loaf pans. Combine the flour, baking soda and salt in a large bowl with a wire whisk. Set the bowl aside.
• In a smaller bowl, beat the sugar and the eggs. Beat in the butter, milk, and vanilla until well mixed. Add the wet ingredients to dry. Only mix until moistened. Carefully, stir in nuts and cherries.
• Spoon the batter into the prepared pans.
• Bake the 8-inch pans for 55 to 60 minutes. Bake the mini pans for 45 minutes. Cool in pans on a cooling rack for five minutes.
• Remove the bread from the pans to finish cooling on the cooling racks.

MARASCHINO CHERRY NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.
• Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition.
• Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.

CHERRY NUT ZUCCHINI BREAD

Steps:

• Whisk together eggs, oil, applesauce, sugar, and vanilla in a large bowl.
• Stir in zucchini, cherries, and nuts. Add the dry ingredients and mix lightly till just combined.
• Pour into 2 well greased and floured 8"x 4" loaf pans. (I line the bottom of the pans with parchment paper.)
• Bake at 325° for 50-55 minutes or until a toothpick comes out clean.

CHERRY-ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.
• Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
• Beat eggs in a separate, large bowl with an electric mixer. Add sugar, grated zucchini, coconut oil, buttermilk, and vanilla extract; beat until combined. Add flour mixture and blend until just combined. Fold in pecans, chopped cherries, and cherry juice. Transfer batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

MARASCHINO CHERRY QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 4 mini loaf pans (6 x 3 x 2).
• Drain cherry syrup into measuring cup.
• Add enough milk to measure 1 cup.
• Set cherries aside.
• In a large bowl, on low speed, beat flour, brown sugar, cherry milk, butter, eggs, baking powder and salt for 2 minutes or until just blended.
• Stir in nuts and cherries.
• Pour evenly into loaf pans.
• Bake for 45 minutes or until pick in center comes out clean.
• Cool in pans on racks for 10 minutes.
• Remove from pans and cool completely.
• Wrap in plastic wrap or foil and refrigerate overnight for best flavor and easier slicing.

FRUITED ZUCCHINI BREAD

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, salt, baking soda and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, pecans, raisins, dates and cherries., Pour into two greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until bread pulls away from sides of pans and a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10 minutes before removing from pans to wire racks to cool completely.

MARASCHINO CHERRY ALMOND BREAD

Steps:

• Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup.
• Cut cherries into quarters; blot dry and set aside.
• In a big bowl, cream the butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine flour, baking powder and salt in another bowl; gradually add to creamed mixture alternatly with reserved juice.
• Fold in the cherries and almonds.
• Pour into a greased 9 x 5 inch loaf pan.
• Bake in a preheated 350° oven for 50-60 minutes or until a pick comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small bowl, combine almond butter ingredients; serve with bread.

MARASCHINO CHERRY ALMOND BREAD

Steps:

• Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with reserved juice. Fold in cherries and almonds., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the almond butter ingredients. Serve with bread.

ZUCCHINI/ MARASCHINO CHERRY BREAD

Steps:

• Mix first four ingredients until well blended; add grated zucchini and stir until zucchini is completely mixed in.
• In another bowl: mix flour, cinnamon, baking soda, baking powder, salt. Add dry ingredients to first mixture - add raisins, nuts and cherries. Stir until all is well blended.
• Grease 3 medium bread pans and bake at 350 degrees for 1 hour. Check for doneness in the middle with a toothpick. Cool for 10 to 15 minutes them remove from bread pans.
• These freeze very well.