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Zucchini Nut Loaf

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Submitted by janet

YIELD

servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 ½ 355
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BAKING POWDER
1 237
CUP ML SUGAR
1 1
EACH EACH EGGS
1 237
CUP ML ZUCCHINI
shredded
¼ 59
CUP ML VEGETABLE OIL
½ 118
½ 118
CUP ML PECANS

Directions

In a bowl, beat sugar, zucchini and egg. Add oil and mix well. Pour this over the other ingredients and mix well.

Gently fold in the nuts and raisins. Turn into greased loaf pans. Bake at 325 degrees for 35 to 50 minutes. Makes 2 loaves

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 655 35% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 385mg 16%
Total Carbohydrate 35g 35%
Dietary Fiber 4g 16%
Sugars g
Protein 17g
Vitamin A 2% Vitamin C 10%
Calcium 5% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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