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Zucchini Bread

  Eggs 2 Medium
  Vegetable oil 2⁄3 Cup (10.67 tbs)
  Grated peeled zucchini 1 1⁄3 Cup (21.33 tbs)
  Vanilla 2 Cup (32 tbs)
  Flour 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Cinnamon 2 Teaspoon
  Nutmeg 1⁄2 Teaspoon

With electric mixer, beat eggs until light and foamy.
Add oil, sugar, grated zucchini and vanilla; mix well.
Stir dry ingredients together and add to zucchini mixture; mix well.
Pour into greased and floured bread 'n cake bake pan; cover.
Place in crock pot.
Cover and bake on high setting for 3 to 4 hours or until bread tests done with a wooden pick.
Do not check or remove cover until last hour of baking.
Remove pan and uncover.
Let stand 5 minutes.
Unmold on cake rack.
To store, wrap in aluminum foil and refrigerate.

Recipe Summary

Side Dish
Crock Pot

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3597 Calories from Fat 1410

% Daily Value*

Total Fat 160 g245.4%

Saturated Fat 23 g114.9%

Trans Fat 0 g

Cholesterol 372.2 mg124.1%

Sodium 865.4 mg36.1%

Total Carbohydrates 260 g86.5%

Dietary Fiber 14.4 g57.6%

Sugars 57.8 g

Protein 40 g79.4%

Vitamin A 15.8% Vitamin C 47.6%

Calcium 44.4% Iron 86%

*Based on a 2000 Calorie diet

Zucchini Bread Recipe