Spiced Zucchini Bread Using Graham Bread
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄8 Cup (18 tbs)|
|Sugar||1 1⁄8 Cup (18 tbs)|
|Zucchini||1 Medium, shredded to make 1 1/2 cups|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Coarsely chopped nuts||1⁄3 Cup (5.33 tbs)|
1. Generously grease 10-cup ring dish; coat with graham cracker crumbs.
2. Mix remaining ingredients except nuts and raisins; beat until well blended. Stir in nuts and raisins. Pour batter into ring dish.
3. Elevate ring dish on inverted dinner plate in microwave. Cover with waxed paper and microwave on medium-high (70%) 12 to 14 minutes, rotating dish 1/2 turn after 6 minutes, until top of bread is dry and springs back when touched lightly. Let stand uncovered on heatproof surface 10 minutes.
4. Invert onto serving plate; cool completely before slicing. To store, wrap and refrigerate up to 10 days.
Serving size: Complete recipe
Calories 2480 Calories from Fat 953
% Daily Value*
Total Fat 106 g163.4%
Saturated Fat 24.8 g123.9%
Trans Fat 9 g
Cholesterol 423 mg141%
Sodium 3286.8 mg137%
Total Carbohydrates 355 g118.2%
Dietary Fiber 10.9 g43.5%
Sugars 232 g
Protein 40 g79.9%
Vitamin A 17% Vitamin C 51.4%
Calcium 29.7% Iron 52.8%
*Based on a 2000 Calorie diet