Whole Wheat Zucchini and Cherry Bread Recipe
08. Jul, 2009 
20 Comments
Farmers markets are a great test to my self control, a test which I generally fail. Two weeks ago I hit up the Kitsilano Farmers Market and came out with peas, kale, 2lbs of cherries, zucchini, strawberries, raspberries, garlic scapes and one lone bay plant. Realizing how much fruit I had I was determined to make something with cherries to help reduce the bounty.
Since zucchini bread was a favorite of mine as a kid I decided to make a twist on that. We used to add chocolate chips to zucchini bread, but this time I made it a little healthier by reducing the sugar, substituting some whole wheat flour and adding cherries instead of chocolate chips.
The cherries give the zucchini bread a bit of tartness and a lovely colour. Between the vibrant green of the zucchini and the bright red of the cherries it almost seems like something to make at Christmas time rather then the middle of summer. But this time of year is when everyone seems to have too much zucchini and is looking for zucchini recipe ideas. If only zucchini and cherries were in season all year round.
Oh, and umm… I made it all in my new toy, my vita-mix. You see, I can totally justify my expensive new toy, I can make freaking everything in this thing. My blender broke down a few weeks ago and it was the second high end blender that we had gone through in 3 years. At $200ish a pop the Waring blender kept getting part of it’s screws stripped and therefore stopped blending. I have been interested in the vita-mix’s for awhile and it just seemed like a worthy choice since I found such good testaments to them online. Plus I found a local business selling them at a great price. So yeah… I made this in my vita mix, and it worked great, plus it is just so easy to clean.
Whole Wheat Zucchini and Cherry Bread Recipe
(makes 2 loaves) – loosely adapted from here.
2 1/4 cups zucchini, grated or chopped into 1″ half moons
3 eggs
3/4 cup oil
1 cup sugar
2 teaspoons vanilla
2 cups whole wheat flour
1 cup flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoons salt
1 cup cherries, pitted and roughly chopped
Note: I made this in my vita-mix, if you have one – you can use the instructions from the original recipe here. Otherwise I have adapted this for use with a mixer instead.
Preheat oven to 350F. Prep zucchini by grating it if you haven’t already. Either by using the thickest setting on a cheese grater or a food processor’s grater attachment. Set aside. In a mixing bowl beat eggs until light and foamy. Add oil, sugar and vanilla and beat to combine. Stir in zucchini and cherries and then remaining dry ingredients. Don’t over mix.
Spray two loaf pans with cooking spray or rub with oil. Divide batter between loaf pans. Bake for approximately one hour, or until a toothpick comes out clean. Allow to cool on a wire rack.
This freezes well, wrap in plastic wrap and then aluminum foil and make sure it is completely cool before freezing.
More Recipes You May Be Interested In:
Cranberry Banana Walnut Bread
Chocolate Lavender Cake
Spicy Grilled Summer Squash with Basil
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
that looks amazing! my favorite fruit and veggie in one bread…how come i never thought of that? I will try it this week! My old zucchini bread reciepe is well, old, and in need of a change!! I love your blog and ideas. That rhubard-ginger compote is awsome too…
L.
Oh I have no restraint at farmers markets!
Love the sound of this bread!
I love zucchini bread too and usually add dried cranberries for the tartness and color. Cherries sound like a fabulous idea too! I love going to the farmer's market too but it does get REALLY expensive especially when everything looks so fresh and delicious!
psyko – thanks! I love updating old recipes.
Kristen – it is seriously an evil thing.
Cookie – Dried cranberries, I will totally have to try that!
I've never thought of putting cherries and zucchini together! It's so pretty.
Very nice bread recipe. I love the flavor combination!
this look fabulous! great recipe to have while you can find cherries!
Beautiful loaves! I love the addition of cherries. Farmers' markets are a weakness of mine too…way to much fun to be had!
I just stumbled on your awesome blog and I'm so excited to see this recipe! I just bought a bunch of zucchini and fresh cherries and now I have something to do with them! Hurrah! And it even uses wheat flour! Double hurrah! My 2 year old and I will be busy cooking tonight, thanks to you!
I love Farmers' Markets, too, BTW.
What a perfect way to combine 2 of summer's bounty.
Great idea! And I love that you have used whole-wheat. I am trying to include it more and more in my diet!
That bread looks great and even better when it is sliced and you can see all those lovely cherries. Lovely!
I have got SO much zucchini – this will be a great way to use some that's a little different from the "normal" zucchini bread!
I am the same with farmers markets, I have to stop myself from buying everything in sight! I love the idea of this bread, I could make it for christmas in Australia, as everything is in season then
Just made these but substituted yellow cane sugar, and they are amazing. Thanks!
JT – I am so glad you made them and liked them! I think I may be due to make another batch. I froze the second one and they both still went very fast.
Everyone loves this recipe. Thanks again. I just made a new batch today, but using garden raspberries instead of cherries.
I made a few changes. I used 1 cup spelt instead of flour (in addition to the 2 cup whole wheat flour) and 1/2 c. sugar (instead of 1 cup). I also substituted cranberries and added 1/2 cup chopped walnuts. Then I baked the breads for 45 minutes instead of 60. Delicious!
Jt – I bet raspberries would be delicious and still colourful!
Anonymous – that sounds Delicious, I like spelt flour and I bet the cranberries would be fab.
a big hit at family reunion daisy