My Profile
Browse All Recipes
Zucchini Bread
Date added: April 24, 2008
Moist and delicious...
Don't tell 'em it has vegetables in it.
- Servings: 18 change
- Calories per serving: 266
- Prep time: 15
- Cook time: 60
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 2 cup white sugar
- 2 cups zucchini squash grated by hand
- 2 tsp vanilla extract
- 1/2 cup chopped pecans optional
- 3 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp nutmeg
Recipe Method
1- Combine dry ingredients and nuts, set aside.
2- Preheat oven to 325 degrees.
3- Grease and flour 3 8" loaf pans, set aside.
4- Beat eggs in mixer until light. Add oil, sugar, zucchini (and carrots) and nuts if desired. Mix on medium speed of mixer until blended.
5- Add dry ingredients to wet, mix on low speed until well combined.
6- Divide batter into the 3 prepared loaf pans.
7- Bake at 325 for 1 hour. Test at 50-55 minutes, with toothpick for doneness.
**variation: 1 1/2 cups grated zucchini and 1/2 cup grated raw carrots.
Member Utilities:
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 266 | 13% |
| Fat 16g | 24% |
| Cholesterol 40mg | 13% |
| Sodium 154mg | 6% |
| Carbohydrates 32g | 13% |
Recipe submitted by
Member Reviews
No reviews yet, be the first to add one.
Comments and questions :: Zucchini Bread
Post comments, suggestions, substitutions, or questions below. Please use the stars to the right to rate the recipe.