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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 191.0
  • Total Fat: 6.7 g
  • Cholesterol: 23.1 mg
  • Sodium: 205.2 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.9 g

View full nutritional breakdown of Chrissy's Zucchini Bread calories by ingredient
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Chrissy's Zucchini Bread

Submitted by: CATMARTENS

Introduction




Number of Servings: 32

Ingredients

    2 2/3 cups sugar
    2/3 cup canola oil
    3 cups shredded zucchini
    2/3 cups water
    4 eggs
    3 1/3 cups flour
    2 tsp. baking soda
    1 1/2 tsp. salt
    1 1/2 tsp. cinnamon
    2 tsp. vanilla
    1/2 tsp. baking powder
    1/2 cup chopped pecans
    2/3 cup raisins


Tips

Can put into ziploc bags once completely cooled and freeze.


Directions

Heat oven to 350 degrees. Grease bottom only of 1 loaf pan and 2 loaf tins. Mix sugar and canola oil in large mixing bowl. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, vanilla, and baking powder; stir in pecans and raisins. Pour into pans. Bake tins for 60 minutes, loaf pan for 65-70 minutes, or until toothpick comes out clean when inserted into middle. Let cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.

Slice loaves from tins into 10 slices; Loaf pan into 12 slices.

Serving Size: Makes 2 tin pan loaves and 1 regular loaf pan (32 slices)

Number of Servings: 32

Recipe submitted by SparkPeople user CATMARTENS.





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