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Orange Zucchini Bread

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Submitted by Bonniebel

Orange Zucchini Bread recipe

YIELD

14 servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

2 ½ 591
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML ORANGE ZEST
grated
1 1
PINCH PINCH SALT *
1
X CINNAMON
to taste *
1
X NUTMEG
to taste *
½ 118
CUP ML LIQUID EGG SUBSTITUTE
or two large eggs
1 237
CUP ML SUGAR
2 3E+1
TABLESPOONS ML ORANGE EXTRACT *
1 5
TEASPOON ML VANILLA EXTRACT
2 473
CUPS ML ZUCCHINI
finely grated
½ 118
CUP ML PECANS
chopped

Directions

Preheat oven to 350℉ (180℃).

In a large bowl sift together dry ingredients.

Add orange peel and set aside.

In a smaller bowel beat together egg substitute, sugar, vanilla and orange extract.

Add liquids to dry ingredients and stir until well combined.

Add zucchini and nuts and combine until fully incorporated.

Pour into non-stick loaf pan or pan lightly sprayed with cooking spray and floured.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 611 17% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 201mg 8%
Total Carbohydrate 38g 38%
Dietary Fiber 4g 17%
Sugars g
Protein 28g
Vitamin A 5% Vitamin C 19%
Calcium 9% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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