Recipe By Sue
Rating
Published Sep 1st
Prep 30m Cook 1h Additional - Ready In 1h 30m
Servings 2 9x5-inch loaves Calories 311.6

Fall is approaching and this recipe will have your taste buds dancing for joy!

Recipe Ingredients

  • 3 medium zucchini, or as needed
  • 1 ½ cups white sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon orange extract
  • 1 cup raisins
  • 1 cup dried cranberries
  • 1 cup chopped dried apricots
  • 1 cup finely chopped pecans
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Shred zucchini and squeeze as much moisture out as possible. Continue until you have 2 cups squeezed, dried zucchini.
  3. 3 Beat sugar, vegetable oil, and eggs together in a large bowl. Blend in zucchini, sour cream, and orange extract. Stir in raisings, cranberries, apricots, and pecans. Mix in flour, baking powder, and baking soda. Divide batter evenly between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 60 minutes.

Nutrition Facts

  • Calories 311.6
  • Carbohydrate 46.4 g
  • Cholesterol 33 mg
  • Fat 13.2 g
  • Fiber 2.4 g
  • Protein 4.6 g
  • Saturated Fat 3 g
  • Sodium 90.4 mg
  • Sugar 27.5 g

Chef's Notes

You can substitute applesauce for the vegetable oil, and use any type of nuts for pecans; If you want to make mini muffins, they will take about 20 minutes to bake.
No review yet, please check back later or create your own review

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more