Tart Cherry Zucchini Bread

Tart Cherry Zucchini Bread

If it were up to the other four members of the family, I’d never make any zucchini bread other than chocolate chip. It’s delicious, sweet, and decadent – but a little too much like dessert for my personal taste. Every so often I’ll experiment with variations and 2015’s series of experiments has been using tart cherries. It took a couple iterations but I think I’ve nailed it. It’s not health food but it hits the spot for me with a nice blend of sweet and tart.

Wet Ingredients

  • 3 eggs
  • 1/2 cup neutral flavored oil or melted butter
  • 1/2 cup applesauce
  • 1 cup sugar
  • 1/2 cup yoghurt
  • 2 tsp dry lemon peel. If using fresh zest, that’s about one lemon’s worth equivalent.

Dry Ingredients

  • 3 cups whole wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder

Fold-in Ingredients

  • 3 cups shredded zucchini (or other summer squash)
  • 2 cups pitted and chopped tart cherries (fresh or frozen)


  1. Preheat oven to 325F.
  2. Whisk wet ingredients together in a large bowl.
  3. Add dry ingredients to bowl and whisk until just combined.
  4. Fold in the remaining ingredients with a spatula.
  5. Scoop evenly into two greased loaf pans or one greased 8×8 or 9×9 baking pan.
  6. Test for doneness by inserting a skewer (should come out clean) after 1 hour, though it often takes up to 1:20.
  7. If using loaf pans, allow to cool on a rack for 10 minutes before flipping the loaves out.

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