Zucchini Fruit Cocktail Loaf: The Best Zucchini Fruit Cocktail Loaf Recipe from Cook'n

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	Zucchini Fruit Cocktail Loaf

Serves: 32

Print this Recipe

Yield: 2 loaves (16 slices each)

Margaret Sercer, Kansas City, Kansas

   3 eggs
   2 cups sugar
   1 cup vegetable oil
   2 teaspoons vanilla extract
   2 cups chopped peeled zucchini
   1 (17-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

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° for 60-70 minutes or until bread tests done. Cool 10 minutes before removing from pans to a wire rack. If Cooking for Two: Freeze one loaf to enjoy months later.

© Copyright Reiman Publications, 1993-1997

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