Cherry Almond Zucchini Bread

Cherry Almond Zucchini Bread

  • 1 packet Cherry Almond Dip Mix
  • 1/4 cup hot water
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/4 cup lemon juice
  • 1/3 cup water
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup shredded unpeeled zucchini
  • 1 Tbsp. grated lemon peel, fresh or 1 tsp. grated lemon peel, dried


In a small bowl pour in packet of Cherry Almond Dip Mix, add 1/4 cup hot water and mix with fork. Let set. Put eggs in a 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 and water; mix well. Combine flour, baking powder, cinnamon, soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, lemon peel and Cherry Almond mixture by hand. Mix well. Grease and flour the bottom only of an 8.5x4.5-inch loaf pan. Pour batter into prepared pan. Bake in a preheated 350° oven 55 to 65 minutes, or until toothpick is inserted and comes out clean. Let cool in pan for 10 minutes. Loosen edges with a metal spatula. Remove from pan and let cool completely.


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