|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Zucchini||1 Cup (16 tbs), grated|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Pecans||1 Cup (16 tbs), chopped|
Preheat oven in Convection Bake to 375°F (*350°F).
In small mixing bowl, sift together flour, cinnamon, baking soda and salt.
In medium mixing bowl, combine sugar, zucchini, eggs, oil, yogurt and vanilla. Add flour mixture. Stir well. Fold in nuts. Pour batter into well greased and floured 9" x 5" x 3" loaf pan.
Convection Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Remove from pan and let cool on wire rack.
Serving size: Complete recipe
Calories 3707 Calories from Fat 1898
% Daily Value*
Total Fat 220 g337.9%
Saturated Fat 28.2 g141%
Trans Fat 0 g
Cholesterol 437.6 mg145.9%
Sodium 2546.9 mg106.1%
Total Carbohydrates 400 g133.4%
Dietary Fiber 22.4 g89.6%
Sugars 214.8 g
Protein 53 g105.4%
Vitamin A 18.7% Vitamin C 38.8%
Calcium 38.6% Iron 90.1%
*Based on a 2000 Calorie diet