Cherry Almond Zucchini Bread
1 packet Cherry Almond Dip Mix (unprepared)
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 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup shredded unpeeled zucchini
1 Tablespoon grated lemon peel (fresh) OR
1 teaspoon 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 degree oven for 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.

Thanks to for this great FREE Recipe!