Ingredients
2 eggs
¾ cup granulated sugar
⅓ cup vegetable oil
⅓ cup lemon juice
¼ cup water
2 cup all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
1 tsp vanilla extract
⅔ cup zucchini, shredded unpeeled
⅔ cup dried tart cherries
1 cup pecans, chopped
1 tbsp lemon peel, grated
Preparation
Preheat oven to 350 degrees F.
Put eggs in large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes or until eggs are thick and lemon colored.
Add sugar, oil, lemon juice, vanilla extract, and water; mix well.
In a separate bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add flour mixture to egg mixture; mix well. Stir in zucchini, cherries, pecans, and lemon peel.
Grease and flour bottom of 8 1/2 x 4 1/2-inch loaf pan. Pour batter into prepared pan.
Bake in preheated 350 degrees F oven for 55 to 65 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on a wire rack for 10 minutes.
Loosen edges with a metal spatula. Remove from pan. Let cool completely. Wrap tightly in plastic wrap and store in the refrigerator.
