Zucchini Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 361.9
- Total Fat: 17.4 g
- Cholesterol: 34.7 mg
- Sodium: 7,179.9 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 1.6 g
- Protein: 4.5 g
View full nutritional breakdown of Zucchini Bread calories by ingredient
Introduction
A good way to use the zucchini in your garden A good way to use the zucchini in your gardenNumber of Servings: 16
Ingredients
-
1 cup canola oil
2 cups sugar
3 large eggs
1 tsp. vanilla extract
1 tbsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3 cups flour
2 cups grated raw zucchini
1/2 cup chopped walnuts
1/2 cup raisins
Directions
Preheat oven to 350F.
Grease 2 loaf pans.
Mix cinnamon, baking soda, baking powder, and salt in a small dish and set aside.
Mix together the sugar, canola oil, eggs until well blended. Add the vanilla extract and mix again.
Add the cinnamon mixture and mix again.
Add the flour and zucchini and blend.
Fold in the walnuts and raisins.
Pour 1/2 of the batter into each loaf pan.
Bake for 1 hour.
Cool for 10 minutes then turn out of pan to finish cooling.
Serving Size: makes 2 loaves that you cut into 8 slices each.
Number of Servings: 16
Recipe submitted by SparkPeople user LYTHESPIRIT.
Grease 2 loaf pans.
Mix cinnamon, baking soda, baking powder, and salt in a small dish and set aside.
Mix together the sugar, canola oil, eggs until well blended. Add the vanilla extract and mix again.
Add the cinnamon mixture and mix again.
Add the flour and zucchini and blend.
Fold in the walnuts and raisins.
Pour 1/2 of the batter into each loaf pan.
Bake for 1 hour.
Cool for 10 minutes then turn out of pan to finish cooling.
Serving Size: makes 2 loaves that you cut into 8 slices each.
Number of Servings: 16
Recipe submitted by SparkPeople user LYTHESPIRIT.