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Zucchini Bread

Western.Chefs's picture
Ingredients
  All purpose flour 3 Cup (48 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 4 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Walnuts 1 Ounce, chopped
  Eggs 4
  Salad oil 2⁄3 Cup (10.67 tbs)
  Zucchini 2 Cup (32 tbs), shredded
  Lemon peel 2 Teaspoon, grated
Directions

1. Preheat oven to 350°F. Grease two 8 1/2" by 4 1/2 loaf pans.
2. In large bowl, mix flour, sugar, baking powder, salt, and chopped walnuts. In medium-sized bowl, beat eggs slightly; stir in salad oil, shredded zucchini, and grated lemon peel; stir into flour mixture just until flour is moistened. Spoon batter evenly into pans.
3. Bake 1 hour or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks 10 minutes; remove from pans and finish cooling on wire racks.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Ingredient: 
Zucchini

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4370 Calories from Fat 1686

% Daily Value*

Total Fat 192 g294.7%

Saturated Fat 15.5 g77.5%

Trans Fat 2.6 g

Cholesterol 845.9 mg282%

Sodium 4027.2 mg167.8%

Total Carbohydrates 607 g202.3%

Dietary Fiber 15.9 g63.4%

Sugars 307.7 g

Protein 71 g142.8%

Vitamin A 29.6% Vitamin C 92.4%

Calcium 190.2% Iron 141.2%

*Based on a 2000 Calorie diet

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Zucchini Bread Recipe