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Betty's Zucchini Bread

 
Betty's Zucchini Bread
86

Yield

12

servings

Prep

40

min

Cook

50

min

Ready

90

min

Trans-fat Free
 

Ingredients

2 cups all-purpose flour
2-3 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
3 large eggs
2 cups sugar
¾ cup vegetable oil
2 cups zucchini
grated, well drained
1 ½ cups walnuts
chopped, optional
½ cup 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 8x4 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

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 46148% of calories 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?

 

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