Zucchini Bread Recipe

Zucchini Bread Recipe


Zucchini Bread Recipe

Yield:
24 slices

Prep Time:
quarter-hour

Prepare dinner Time:
1 hour

Complete Time:
1 hour quarter-hour

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Components

3 eggs

1 c. oil

2 tsp. vanilla

2 c. shredded zucchini (do not peel)

1 c. crushed, drained pineapple

3 c. flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1 c. walnuts

1 c. raisins (elective)

Directions

Beat collectively eggs, oil, sugar and vanilla till foamy.

Stir in zucchini and pineapple.

Mix all dry substances and stir into first combination.

Do not over beat. Pour into 2 greased 9 x 5 inch pans.

Bake at 350 levels for 50 minutes to 1 hour or till toothpick comes out clear.

Cool in pans for 10 minutes after which cool on a wire rack.

Diet Info:

Yield: 24

Serving Measurement: 1

Quantity Per Serving:

Energy: 204Total Fats: 13gSaturated Fats: 1gTrans Fats: 0gUnsaturated Fats: 11gCholesterol: 23mgSodium: 180mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 4g

© Dani Conde

Class: Bread and Rolls

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