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Zucchini Bread

southern.chef's picture
Ingredients
  All purpose flour 3 Cup (48 tbs)
  Baking soda 2 Teaspoon
  Salt 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Pecans 3⁄4 Cup (12 tbs), finley chopped
  Eggs 3
  Sugar 2 Cup (32 tbs)
  Vegetable oil 1 Cup (16 tbs)
  Vanilla extract 2 Teaspoon
  Zucchini 2 Cup (32 tbs), shredded
Directions

Combine dry ingredients and pecans, set aside.
Beat eggs lightly in a large mixing bowl, add sugar, oil, and vanilla, beat until creamy.
Stir in zucchini.
Add dry ingredients, stirring only until dry ingredients are moistened.
Spoon batter into 2 well-greased and floured loaf pans.
Bake at 350°F for 1 hour or until done.
Cool 10 minutes in pans, turn out on rack, and allow bread to cool completely.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Interest: 
Party
Servings: 
2

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4.226665
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2908 Calories from Fat 1350

% Daily Value*

Total Fat 155 g237.9%

Saturated Fat 20 g99.9%

Trans Fat 0 g

Cholesterol 317.2 mg105.7%

Sodium 2557.3 mg106.6%

Total Carbohydrates 356 g118.5%

Dietary Fiber 11.1 g44.4%

Sugars 205.6 g

Protein 35 g69.6%

Vitamin A 12.8% Vitamin C 36%

Calcium 21.6% Iron 66.2%

*Based on a 2000 Calorie diet

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Zucchini Bread Recipe