This gently spiced, moist Zucchini Bread strikes the perfect balance between sweet and savory. It's a delicious, homey dessert that's easy to prep and makes a perfect last-minute dessert.
Similar to our Banana Nut Bread, in this recipe, I use a combination of nuts and dried fruit for great flavor and texture. But instead of raisins or cranberries, I use sweetened dried sour cherries.
If people ask about my favorite recipe, I can't typically point to just one recipe. Because let's face it, the world has too many amazing dishes!
But this recipe deserves a place in the top 25.
This recipe results in an incredibly moist quick bread that tastes more like a cake than bread. What's the secret? Sweetened sour cherries! They work beautifully with the spices in this recipe.
2 cups grated ZUCCHINI. About two medium zucchini grated using a box grater like this one.
- 2 large EGGS
- ⅓ cup OIL. I use sunflower oil, but any vegetable oil will work.
- ⅓ cup YOGURT. For this recipe, I use whole milk vanilla or maple yogurt.
- 1 teaspoon LEMON ZEST. Use from one lemon
- 1 teaspoon CINNAMON
- 1 teaspoon VANILLA EXTRACT
- ½ cup WALNUTS
- 1 cup DRIED CHERRIES
This is a great recipe to make with kids. While you can use an electric mixer, you can also just use a whisk. Ready for the oven in 15 minutes, this recipe is perfect when you're looking to quickly whisk up something special.
How To Make Zucchini Bread
- PREP - Preheat the oven to 350° Fahrenheit. Grease the bottom and sides of an 8x4 loaf pan.
- BATTER - Combine eggs, sugar, oil, vanilla extract, yogurt, lemon zest, and cinnamon. Use a whisk or an electric mixer and blend until smooth. Fold in grated zucchini. Mix in dry ingredients and fold cherries and walnuts into the batter.
- BAKE - Bake at 350° for 50-60 minutes. Use a wooden toothpick to check for doneness. When done, remove, and cool completely.
Recipe Tips and Tricks
- The most important tip is to measure your ingredients before you get started. After that it's simple. Combine all of the ingredients as described below.
- If you are looking to double the recipe, no problem you can safely do it with this recipe.
- I love making this recipe with maple-flavored yogurt, but if you can't get your hands on this flavor, try vanilla instead.
- Experiment! You can also use this batter to make zucchini bread muffins or mini loaves.
- If you don't have dried cherries, you can substitute them with dried raisins or cranberries. But I do recommend that you try this recipe with dried cherries.
Storing and Freezing
STORE - Wrap the bread in cling film or in an airtight container and store for up to 4 days at room temperature. If you store the zucchini bread in the fridge it will last for about 7-10 days.
FREEZE - Yes, you can freeze zucchini bread. Wrap the loaf in plastic foil and store it in a freezer-safe ziplock bag. You can easily keep it for 3-4 months in the freezer. To defrost the bread, simply defrost it at room temperature.
More Amazing Desserts
- Banana Bread Muffins
- White Chocolate Cranberry Blondies
- Peanut Butter and Jelly Bars
- German Streuselkuchen
- Key Lime Pie
- Preheat the oven to 350° Fahrenheit.
- Grease the bottom and sides of an 8x4 loaf pan.
Making The Batter
- Combine eggs, sugar, oil, yogurt, lemon zest, vanilla extract, and cinnamon. Use a whisk or an electric mixer and blend until smooth. Fold in grated zucchini.
- Add flour, baking soda, and salt to the batter. Mix with a whisk until all the ingredients are well combined. Fold in dried sour cherries and walnuts into the batter. Reserve a couple of tablespoons of each to drizzle over the top.
- Bake the loaf for 50-60 minutes at 350°. Use a wooden toothpick to check for doneness.