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Eva's Zucchini Bread

Eva's Zucchini Bread

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Submitted by Peanuts

Eva’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 SUGAR
granulated
2 473
CUPS ML ZUCCHINI
shredded
2 1E+1
TEASPOONS ML VANILLA EXTRACT
3 7.1E+2
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML CINNAMON
¾ 177
CUP ML WALNUTS
chopped
1 237
CUP ML RAISINS, SEEDLESS
optional

Directions

Preheat the oven to 325℉ (160℃).

Beat the eggs.

Add the oil and sugar, and mix well.

Grease and flour 2 bread pans.

Mix all dry ingredients together, and add sugar/egg/oil mixture to it.

Fold in the zucchini and nuts (also raisins, if used).

Bake 1½ hours until test skewer inserted into centre comes out almost clean.

Let cool in pan for 10 minutes.

Serve warm or cool completely on wire rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 1533 43% from fat
 % Daily Value *
Total Fat 73g 113%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 792mg 33%
Total Carbohydrate 69g 69%
Dietary Fiber 6g 26%
Sugars g
Protein 44g
Vitamin A 6% Vitamin C 20%
Calcium 9% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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