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Light Zucchini Bread

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Ingredients
  Whole eggs 3
  Vegetable oil 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Powdered lemon peel 1 Teaspoon
  Orange extract 1⁄2 Teaspoon
  Vanilla 1⁄4 Teaspoon
  Zucchini 2 Cup (32 tbs), grated
  Flour 2 1⁄2 Cup (40 tbs), unsifted
  Salt 3⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Soda 1 Teaspoon
  Baking powder 2 Teaspoon
  Nuts 1⁄2 Cup (8 tbs), chopped
Directions

Beat eggs; add oil and sugar; beat well.
Add flavoring and zucchini; beat.
Mix dry ingredients together; stir in and add nuts; mix well.
Bake in small loaf pans or in oiled cans (size #2-1/2) at 350° for 1 hour.
Cool in cans until bread will remove easily, then cool on wire rack.
This freezes well and is an ideal way to use up those monsters.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable
Interest: 
Party

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4.3
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3702 Calories from Fat 1984

% Daily Value*

Total Fat 222 g342%

Saturated Fat 33.2 g166.2%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 4115.6 mg171.5%

Total Carbohydrates 368 g122.7%

Dietary Fiber 18.2 g72.7%

Sugars 110.2 g

Protein 70 g139.5%

Vitamin A 24.7% Vitamin C 81.3%

Calcium 103.6% Iron 108.9%

*Based on a 2000 Calorie diet

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Light Zucchini Bread Recipe