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Zucchini Carrot Bread

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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
 

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