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Summer Zucchini Bread Recipe
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Zucchini||2 Cup (32 tbs), shredded|
|Pecans||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 5677 Calories from Fat 2898
% Daily Value*
Total Fat 333 g511.9%
Saturated Fat 42 g210%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 2195.4 mg91.5%
Total Carbohydrates 623 g207.8%
Dietary Fiber 30.6 g122.6%
Sugars 312.8 g
Protein 73 g145.9%
Vitamin A 26.6% Vitamin C 73.3%
Calcium 46.1% Iron 140.7%
*Based on a 2000 Calorie diet
Spray two 8 x 4-inch loaf pans with cooking spray.
In a large bowl, beat the eggs until light and foamy.
Beat in the sugar, oil, and vanilla.
Add the dry ingredients and blend well.
Stir in the zucchini and nuts just until combined.
Pour the batter evenly into the baking pans and bake until a toothpick inserted in the center comes out clean, about 45 to 55 minutes.
Cool the loaves in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.