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Zucchini Nut Bread

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Zucchini Nut Bread

Zucchini Nut Bread recipe

 

Yield

12 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 large eggs
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1 cup vegetable oil
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2 cups zucchini
raw, shredded
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1 ¾ cups sugar
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¼ teaspoon baking powder
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2 teaspoons baking soda
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2 teaspoons cinnamon
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1 teaspoon salt
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2 teaspoons vanilla extract
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1 cup nuts
chopped
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2 cups all-purpose flour
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Ingredients

Amount Measure Ingredient Features
3 large eggs
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237 ml vegetable oil
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473 ml zucchini
raw, shredded
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414 ml sugar
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1.3 ml baking powder
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1E+1 ml baking soda
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1E+1 ml cinnamon
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5 ml salt
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1E+1 ml vanilla extract
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237 ml nuts
chopped
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473 ml all-purpose flour
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Directions

Put zucchini in strainer and press or squeeze with hands to get excess liquid out.

Beat eggs, sugar, and oil together.

Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.

Mix together by hand.

Add zucchini (minus liquid).

Beat mixture.

Pour into 2 greased, floured, loaf pans.

Bake 1 hour at 350℉ (180℃).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 132252% from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 928mg 39%
Total Carbohydrate 49g 49%
Dietary Fiber 6g 24%
Sugars g
Protein 36g
Vitamin A 6% Vitamin C 18%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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