Zucchini Bread
- Number of Servings: 28
Ingredients
Flour, white, 3.25 cup Salt, 1 tsp Baking Soda, 2 tsp Nutmeg, ground, 1 tsp Cinnamon, ground, 1 tsp Granulated Sugar, 2 cup Zucchini, 3 cup, grated *Canola Oil, 0.5 cup Egg, fresh, 4 large beatenWater 0.5 cup (8 fl oz) Lemon Juice, 1 tsp.Pecans, 1 cup, chopped
Preheat oven to 350 degrees.
Mix dry ingredients in a large bowl. Mix zucchini, eggs, oil, water and lemon juice in a medium bowl. Mix wet into dry ingredients and then fold in pecans.
Pout into 2 loaf pans and bake for 1 hour. Loaves are done when cake tester comes out clean.
Yields 2 loaves, approx. 14 slices 1/2 inch slices per loaf.
Number of Servings: 28
Recipe submitted by SparkPeople user PHM191.
Mix dry ingredients in a large bowl. Mix zucchini, eggs, oil, water and lemon juice in a medium bowl. Mix wet into dry ingredients and then fold in pecans.
Pout into 2 loaf pans and bake for 1 hour. Loaves are done when cake tester comes out clean.
Yields 2 loaves, approx. 14 slices 1/2 inch slices per loaf.
Number of Servings: 28
Recipe submitted by SparkPeople user PHM191.
Nutritional Info Amount Per Serving
- Calories: 186.4
- Total Fat: 7.9 g
- Cholesterol: 30.4 mg
- Sodium: 182.9 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 1.1 g
- Protein: 2.9 g
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