Mom's Zucchini Bread (modified)

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 205.3
  • Total Fat: 11.6 g
  • Cholesterol: 26.5 mg
  • Sodium: 44.7 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.4 g

View full nutritional breakdown of Mom's Zucchini Bread (modified) calories by ingredient
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Mom's Zucchini Bread recipe from, substituted some of the flour for whole wheat and added walnuts Mom's Zucchini Bread recipe from, substituted some of the flour for whole wheat and added walnuts
Number of Servings: 24


    * 3 eggs
    * 2 cups sugar
    * 1 cup vegetable oil
    * 2 cups unbleached all-purpose flour
    * 1 cup Gold-Medal whole wheat flour
    * 1/2 tsp baking powder
    * 1/2 tsp baking soda
    * 2 tsp cinnamon
    * 1 tsp vanilla
    * 2 cups shredded zucchini
    * 1/2 tsp nutmeg
    * 1/2 cup Fischer's Walnut Pieces and Halves


1. In a medium bowl, combine and mix eggs, sugar, vegetable oil and vanilla until creamy.

2. In a large bowl, combine flour, baking powder, baking soda, cinnamon and nutmeg. Before adding shredded zucchini, pat dry with a paper towel until most of the moisture is out. Then add the zucchini and walnuts to the mix.
3. Add wet ingredients to dry ingredients. Fold together to combine.

4. Divide batter between two greased 9 x 5-inch loaf pans. Bake at 350 degrees F for one hour or until a toothpick inserted into the center comes out clean. Let cool completely in pan before serving.

Serving Size has been calculated for 12 slices from each loaf but you can cut about 50 calories by cutting each loaf into 16 equal slices.

Number of Servings: 24

Recipe submitted by SparkPeople user GREENEYEDOGRE.

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