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Zucchini Bread

Zucchini Bread


 INGREDIENTS 


3 eggs
1 cup vegetable oil 
1 2/3 cup white sugar
2 teaspoons vanilla extract
2 cups grated zucchini

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup chopped walnuts

 DIRECTIONS 


  1. Preheat the oven to 325 degrees F. Grease and flour two 9 x 5 or 8 x 4 loaf pans.
  2. In a large bowl, stir together flours, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and walnuts. In a medium bowl, beat eggs until foamy. Stir in oil, sugar, vanilla, and zucchini. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix just until blended.
  3. Spoon batter into prepared loaf pans.
  4. Bake at 325 degrees for 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center of the bread comes out clean. Place on wire rack and cool 10 to 15 minutes before removing from pans. Continue to cool on wire rack.
Makes 2 loaves

  

Zucchini Bread
Nutrition Information
Zucchini Bread
Serving Size:
Amount Per Serving
Calories 5211.78
Calories from Fat 2409.00
Total Fat
280.4g
Saturated Fat
26.7g
Trans Fat
0.0g
Cholesterol
645.0mg
Sodium
4315.8mg
Total Carbohydrate
633.4g
Dietary Fiber
30.8g
Sugars
339.6g
Protein
73.1g
Vitamin A 28%
Vitamin C 72%
Calcium 30%
Iron 118%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* Cut amount of salt in half to reduce sodium to 3153.3mg
Change serving size to get new nutritional values
Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons


When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon