Zucchini Bread
Nutritional Info
- Servings Per Recipe: 28
- 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
View full nutritional breakdown of Zucchini Bread calories by ingredient
Introduction
I lightened up Paula Dean's zucchini bread recipe by cutting the oil in half, adding another cup of zucchini and reducing the amount of sugar. Pretty tasty... I lightened up Paula Dean's zucchini bread recipe by cutting the oil in half, adding another cup of zucchini and reducing the amount of sugar. Pretty tasty...Number of Servings: 28
Ingredients
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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 beaten
Water 0.5 cup (8 fl oz)
Lemon Juice, 1 tsp.
Pecans, 1 cup, chopped
Directions
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.
Member Ratings For This Recipe
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