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Zucchini Nut Bread

Zucchini Nut Bread

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Submitted by austin

Zucchini Nut Bread recipe

YIELD

12 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

3 3
LARGE LARGE EGGS
1 237
CUP ML VEGETABLE OIL
2 473
CUPS ML ZUCCHINI
raw, shredded
1 ¾ 414
CUPS ML SUGAR
¼ 1.3
TEASPOON ML BAKING POWDER
2 1E+1
TEASPOONS ML BAKING SODA
2 1E+1
TEASPOONS ML CINNAMON
1 5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML VANILLA EXTRACT
1 237
CUP ML NUTS
chopped
2 473

Directions

Put zucchini in strainer and press or squeeze with hands to get excess liquid out.

Beat eggs, sugar, and oil together.

Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.

Mix together by hand.

Add zucchini (minus liquid).

Beat mixture.

Pour into 2 greased, floured, loaf pans.

Bake 1 hour at 350℉ (180℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 1322 52% from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 928mg 39%
Total Carbohydrate 49g 49%
Dietary Fiber 6g 24%
Sugars g
Protein 36g
Vitamin A 6% Vitamin C 18%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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