Search
by Ingredient

Cinnamon Zucchini Raisin Bread

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

Zucchini Raisin Bread recipe

 

Yield

16 servings

Prep

30 min

Cook

60 min

Ready

90 min

Ingredients

Amount Measure Ingredient Features
3 large eggs
Camera
1 ⅔ cups sugar
Camera
1 cup vegetable oil
Camera
1 ½ teaspoons vanilla extract
Camera
3 cups all-purpose flour
Camera
1 teaspoon baking powder
Camera
1 teaspoon baking soda
Camera
1 teaspoon salt
Camera
1 teaspoon nutmeg
ground
Camera
2 teaspoons cinnamon
Camera
¾ cup nuts
chopped
Camera
2 cups zucchini
coarsely shredded
Camera
1 cup raisins, seedless
Camera

Ingredients

Amount Measure Ingredient Features
3 large eggs
Camera
394 ml sugar
Camera
237 ml vegetable oil
Camera
7.5 ml vanilla extract
Camera
7.1E+2 ml all-purpose flour
Camera
5 ml baking powder
Camera
5 ml baking soda
Camera
5 ml salt
Camera
5 ml nutmeg
ground
Camera
1E+1 ml cinnamon
Camera
177 ml nuts
chopped
Camera
473 ml zucchini
coarsely shredded
Camera
237 ml raisins, seedless
Camera

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

Comments


 

 

Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 36944% 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?
 

Email this recipe