Cherry-Zucchini Bread

Ingredients

• cup sall-purpose flour
• teaspoon sground cinnamon
• teaspoon freshly grated nutmeg
• teaspoon baking powder
• teaspoon baking soda
• teaspoon salt
• eggs
• cup swhite sugar
• cup sgrated zucchini, lightly packed
• cup melted coconut oil
• 1/4 cup buttermilk
• tablespoon vanilla extra ct
• cup chopped pecans
• maraschino cherries, chopped
• tablespoon smaraschino cherry juice

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.
2. Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
3. 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.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Tips

Vegetable or canola oil can be subbed for melted coconut oil, if desired. These can also be baked in two large loaf pans for about 50 min. I like mini loaf pans because they are easier to get done in the middle.