Search
by Ingredient
Betty's Zucchini Bread

Betty's Zucchini Bread

StarStarStarStarHalf star

Submitted by felicia

YIELD

12 servings

PREP

40 min

COOK

50 min

READY

90 min

Ingredients

2 473
2-3
TEASPOONS CINNAMON
2 1E+1
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING POWDER
3 3
LARGE LARGE EGGS
2 473
CUPS ML SUGAR
¾ 177
CUP ML VEGETABLE OIL
2 473
CUPS ML ZUCCHINI
grated, well drained
1 ½ 355
CUPS ML WALNUTS
chopped, optional
½ 118
CUP ML RAISINS, SEEDLESS
optional

Directions

Preheat oven to 350℉ (180℃).

Sift first 5 ingredients. Beat eggs in a large bowl until light.

Gradually add sugar and beat until thick and lemon colored.

Add oil in thin stream and beat well.

Mix in zucchini, nuts and raisins.

Add sifted dry ingredients and blend well.

Turn into greased and floured 12-cup bundt pan or 2 8×4 inch loaf pans.

Bake until tester inserted in center comes out clean, about 50 minutes.

Let cool 5 minutes before turning out onto rack.

Cool completely before slicing. Makes 1 bundt cake or 2 loaves .

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 461 48% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 309mg 13%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 9%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 7%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe