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Cinnamon Zucchini Raisin Bread

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Submitted by hstevan

Zucchini Raisin Bread recipe

YIELD

16 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

3 3
LARGE LARGE EGGS
1 ⅔ 394
CUPS ML SUGAR
1 237
CUP ML VEGETABLE OIL
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
3 7.1E+2
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
1 5
TEASPOON ML NUTMEG
ground
2 1E+1
TEASPOONS ML CINNAMON
¾ 177
CUP ML NUTS
chopped
2 473
CUPS ML ZUCCHINI
coarsely shredded
1 237

Directions

Beat eggs until light. Gradually add sugar. Sift dry ingredients together. Add to egg-oil-sugar mixture and beat until smooth. When well blended, stir in remaining ingredients.

Place batter in two buttered and floured loaf pans (8½ x 4¼). Bake at 350℉ (180℃) for one hour. Let cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 369 44% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 199mg 8%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 5%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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