Go to
Search by
More
My recipe box
Favourites
News
References
Guides
Search
by Ingredient
  1. Home
  2. Recipes
  3. Eggs
  4. Bread
  5. Baked Goods

Zucchini Carrot Bread

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by TAMSKEL

YIELD

2 loaves

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

3 3
LARGE LARGE EGGS
1 237
CUP ML VEGETABLE OIL
2 473
CUPS ML SUGAR
2 1E+1
TEASPOONS ML VANILLA EXTRACT
3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML CINNAMON
1 237
CUP ML ZUCCHINI
grated
1 237
CUP ML CARROTS
grated
1 237
CUP ML NUTS
chopped

Directions

Put in two 8 inch greased bread pans.

Bake at 350℉ (180℃) F for 1 hour.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 382g (13.5 oz)
Amount per Serving
Calories 1489 46% from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 513mg 21%
Total Carbohydrate 62g 62%
Dietary Fiber 7g 27%
Sugars g
Protein 42g
Vitamin A 97% • Vitamin C 12%
Calcium 9% • Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe