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Super Zucchini Bread Recipe
|Unbleached flour||3 Cup (48 tbs)|
|Raw wheat germ||1 1⁄4 Cup (20 tbs)|
|Raisins||1 Cup (16 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Firmly packed brown sugar||1 1⁄4 Cup (20 tbs)|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Grated zucchini||3 Cup (48 tbs), drained|
Calories 1508 Calories from Fat 566
% Daily Value*
Total Fat 63 g97.2%
Saturated Fat 9.6 g47.8%
Trans Fat 0 g
Cholesterol 105.7 mg35.2%
Sodium 984 mg41%
Total Carbohydrates 214 g71.2%
Dietary Fiber 14 g56.2%
Sugars 98.9 g
Protein 32 g64.5%
Vitamin A 6.3% Vitamin C 28.2%
Calcium 49% Iron 54%
*Based on a 2000 Calorie diet
In medium bowl, mix together dry ingredients.
In a separate bowl, beat eggs until light colored; beat in sugar until dissolved.
Add oil and vanilla.
Fold in zucchini.
Gradually stir in flour mixture until thoroughly blended.
Pour into 2 greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf pans.
Bake for 1 hour or until done.
Cool in pan for 10 minutes before removing to wire racks.