This recipe will have your taste senses dancing with delight as fall approaches!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 20 |
| Yield: | 2 9×5-inch loaves |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans.
- Shred zucchini and squeeze as much moisture out as possible. Continue until you have 2 cups squeezed, dried zucchini.
- 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.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 60 minutes.
- 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.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 90 mg |
| Sugars | 28 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |