Zucchini Bread

Zucchini Bread
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 464.1
  • Total Fat: 23.1 g
  • Cholesterol: 53.1 mg
  • Sodium: 329.4 mg
  • Total Carbs: 60.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.8 g

View full nutritional breakdown of Zucchini Bread calories by ingredient
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Introduction

Another one of Great's Excellent recipes. I have to make my dad this every year. I also freeze some Zucchini to make it through out the year. He loves it. Another one of Great's Excellent recipes. I have to make my dad this every year. I also freeze some Zucchini to make it through out the year. He loves it.
Number of Servings: 12

Ingredients

    2 cups grates raw zucchini-peeled or unpeeled
    3 eggs
    2cups sugar
    3 cups all purpose flour
    3 teaspoons ground cinnamon
    1/4 teaspoon baking powder
    1 cup carnola oil
    1 teaspoon vanilla
    1 teaspoond salt
    1 teaspoon baking soda
    1/2 cup chopped walnuts (optional)

Directions

Beat eggs until foamy, beat in oil, sugar and vanilla; mix well. Beat in grated zucchini. Sift dry ingredients together and add to the above ingredients, then fold in nuts. Pour batter into well greased loaf pans (I also use flour in pan), you can also make muffins. Bake at 325 degrease fahrenheit for 60 ot 75 minutes or until loaves test done with a toothpick (when toothpick can be put in center of bread and comes out clean) Cool slightly in pans, then try to take out of pans.
Note: When I do the zucchini I wash it, cut off ends, and blend all of zucchini together. I leave unpeeled, and I also blend in seeds (I blend with a old fashioned blender). You can also peel, and take out the seeds. I have never made it that way so I do not know how it will taste.
Note: If you make muffins check more frequently, it may not take the 60 to 75 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user SUZIEQ_119.

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