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Helen Peagram's Freezer Zucchini Bread Batter

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Submitted by jsemich

YIELD

1 loaf

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

4 946
CUPS ML ZUCCHINI
shredded
6 6
LARGE LARGE EGGS
2 473
CUPS ML VEGETABLE OIL
2 1E+1
TEASPOONS ML SALT
3 7.1E+2
CUPS ML BROWN SUGAR *
6 3E+1
TEASPOONS ML VANILLA EXTRACT
6 1.4
6 3E+1
TEASPOONS ML CINNAMON
1 237
CUP ML NUTS
chopped
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML BAKING POWDER

Directions

Put all in a processor and blend well.

Line loaf pans (9×5) with plastic and fill loaf pan ⅔ full.

Freeze. Remove from pans and wrap in plastic.

To bake, remove plastic and thaw out.

Add ½ teaspoon soda and ½ teaspoon baking powder per loaf.

Grease pan and pour in batter. Bake at 350 approx 1 hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 543g (19.2 oz)
Amount per Serving
Calories 2002 61% from fat
 % Daily Value *
Total Fat 136g 210%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 317mg 106%
Sodium 1374mg 57%
Total Carbohydrate 53g 53%
Dietary Fiber 11g 45%
Sugars g
Protein 73g
Vitamin A 13% Vitamin C 37%
Calcium 16% Iron 72%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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