Zucchini Bread (Not yet rated)
Submitted by baker
A moist bread that keeps well in the fridge.
Cal: 243 Fat: 13g Carbs: 32g Protein: 3g Fiber: 1g
More Nutrition...
More Nutrition...
Original recipe serves 24
Directions
Prep: 15 min | Cook: 40 min | Ready in: 1 hr 15 min
Preheat an oven to 325F (165C).
Grease and flour two 8x4 inch pans. In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
In a separate bowl, beat together the eggs, vanilla, sugar and oil. Add the flour mixture to the egg mixture, and beat to combine well. Stir in the zucchini and nuts. Combine well. Pour the batter into the prepared pans.
Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan on a rack for 20 minutes. Remove bread from the pan and cool completely before serving.
Grease and flour two 8x4 inch pans. In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
In a separate bowl, beat together the eggs, vanilla, sugar and oil. Add the flour mixture to the egg mixture, and beat to combine well. Stir in the zucchini and nuts. Combine well. Pour the batter into the prepared pans.
Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan on a rack for 20 minutes. Remove bread from the pan and cool completely before serving.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
12.2
--
10.7
4.1
20
7.8
6.7
6.6
Calories: 243.1
Total Sugars: 19g
Carb.: 32.1g
Fiber: 1g
Total Fats: 13g
Cholesterol: 23.3mg
Protein: 3.3g
Sodium: 158mg
*Data provided by USDA
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