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Zucchini Ginger Bread

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Ingredients
  Zucchini 3 Cup (48 tbs), unpeeled , finely shredded
  Packed brown sugar 2 Cup (32 tbs)
  Eggs 3
  Cooking oil 1⁄2 Cup (8 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Vanilla 2 Teaspoon
  All purpose flour 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Ground ginger 1 Teaspoon
Directions

In mixing bowl beat zucchini, sugar, and eggs at low speed of electric mixer for 2 minutes.
Stir in oil, molasses, and vanilla.
Stir together dry ingredients.
Stir into zucchini mixture.
Using five 6x3x2-inch loaf pans or two 8 1/2x4 1/2x2 1/2-inch loaf pans, fill greased and floured pans 2/3 full.
Bake at 325° 70 minutes for small pans or 80 minutes for large pans.
Cool 10 minutes; remove from pans.
Cool.
Wrap and store overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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3.976925
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5223 Calories from Fat 1302

% Daily Value*

Total Fat 147 g226.7%

Saturated Fat 23.6 g118.2%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 4118 mg171.6%

Total Carbohydrates 908 g302.5%

Dietary Fiber 18.2 g72.9%

Sugars 495.7 g

Protein 76 g152.1%

Vitamin A 29.6% Vitamin C 106%

Calcium 113.4% Iron 197.8%

*Based on a 2000 Calorie diet

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Zucchini Ginger Bread Recipe