Zucchini Bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 399.9
- Total Fat: 6.4 g
- Cholesterol: 16.7 mg
- Sodium: 315.3 mg
- Total Carbs: 85.0 g
- Dietary Fiber: 1.2 g
- Protein: 2.6 g
View full nutritional breakdown of Zucchini Bread calories by ingredient
Number of Servings: 20
Ingredients
-
2/3 cup butter
2 2/3 cup sugar
4 eggs
3 cups zucchini, shredded
2/3 cup water
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
2 teaspoons vanilla
Directions
Preheat oven to 350 degrees.
In a bowl, mix together flour, baking soda, salt, baking powder, cinnamon, and cloves. Set aside.
In a separate bowl, cream butter and sugar together until well incorporated. Beat in sugar and add eggs one at a time until mixed together. Add vanilla and water. Once mixed together, add shredded zucchini. Slowly incorporate dry ingredients into wet ingredient mixture.
Baking Instructions:
Large loaf pan - Bake for 50-60 minutes
Mini loaf pans - Bake 25-30 minutes
Muffins - Bake 15-30 minutes, or until done
Mini muffins - Bake 15-20 minutes, or until done
Serving Size: Makes 1 large bread loaf
Number of Servings: 20
Recipe submitted by SparkPeople user SEWPHOTOBLOG.
In a bowl, mix together flour, baking soda, salt, baking powder, cinnamon, and cloves. Set aside.
In a separate bowl, cream butter and sugar together until well incorporated. Beat in sugar and add eggs one at a time until mixed together. Add vanilla and water. Once mixed together, add shredded zucchini. Slowly incorporate dry ingredients into wet ingredient mixture.
Baking Instructions:
Large loaf pan - Bake for 50-60 minutes
Mini loaf pans - Bake 25-30 minutes
Muffins - Bake 15-30 minutes, or until done
Mini muffins - Bake 15-20 minutes, or until done
Serving Size: Makes 1 large bread loaf
Number of Servings: 20
Recipe submitted by SparkPeople user SEWPHOTOBLOG.