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Diana's Zucchini Bread

Diana's Zucchini Bread

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Submitted by bazpeter

Diana’s Zucchini Bread recipe

YIELD

24 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 3
LARGE LARGE EGGS
1 237
CUP ML VEGETABLE OIL
2 473
CUPS ML BROWN SUGAR, DARK *
1 15
TABLESPOON ML VANILLA EXTRACT
2 473
CUPS ML ZUCCHINI
grated
3 7.1E+2
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
1 237
CUP ML NUTS
chopped, optional

Directions

Beat eggs until frothy.

Add oil, sugar and zucchini. Stir in dry ingredients.

Fold in vanilla and nuts if using.

Pour into 2 9×5 inch greased loaf pans.

Bake at 350℉ (180℃). for 1 hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 183 63% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 132mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free, Low Sodium
 

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