How to Make Dark Sweet Cherry & White Chocolate Zucchini Bread

• Start by washing and grating the zucchini.
• If you're using small or medium zucchini, I leave the peel on. The peel adds a little color and you won't notice it in the finished bread. If you have a very large, overgrown zucchini, peel it and remove the seeds before grating.
  2 Cups Zucchini
• Add the grated zucchini to a large bowl along with the eggs, granulated sugar, softened butter, and vanilla extract. Stir until well blended.
  2 Large Eggs, 2 Cups Granulated Sugar, 1 Cup Butter, 1 Teaspoon Vanilla Extract
• In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  3 Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 1 Teaspoon Baking Powder, 1 Teaspoon Salt, 3 Teaspoons Cinnamon, ¾ Teaspoon Pumpkin Pie Spice
• Add the dry ingredients to the wet ingredients and stir just until combined. Don't overmix the batter.
• Fruit tip: Toss the 1 cup chopped cherries with 1 tablespoon all-purpose flour before folding them into the batter. This helps keep the cherries distributed throughout the loaf rather than sinking to the bottom. Gently fold in the chopped dark sweet cherries and white chocolate chips.
  1 Cup Dark Sweet Cherries, 1 Tablespoon All-Purpose Flour, 1 Cup White Chocolate Chips
• Pour the batter into prepared loaf pans with a spray of cooking oil.
• Mix the granulated sugar and cinnamon together and sprinkle it over the top of the batter.
  1 Tablespoon Granulated Sugar, 1 Teaspoon cinnamon
• Bake at 350°F for approximately 55 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool before removing it from the pan and slicing.