Zucchini Bread Recipe
Ingredients
| All purpose flour | 3 Cup (48 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Baking powder | 4 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Walnuts | 1 Ounce, chopped | |
| Eggs | 4 | |
| Salad oil | 2⁄3 Cup (10.67 tbs) | |
| Zucchini | 2 Cup (32 tbs), shredded | |
| Lemon peel | 2 Teaspoon, grated |
Nutrition Facts
Serving size: Complete recipe
Calories 4370 Calories from Fat 1686
% Daily Value*
Total Fat 192 g294.7%
Saturated Fat 15.5 g77.5%
Trans Fat 2.6 g
Cholesterol 845.9 mg282%
Sodium 4027.2 mg167.8%
Total Carbohydrates 607 g202.3%
Dietary Fiber 15.9 g63.4%
Sugars 307.7 g
Protein 71 g142.8%
Vitamin A 29.6% Vitamin C 92.4%
Calcium 190.2% Iron 141.2%
*Based on a 2000 Calorie diet
Directions
2. In large bowl, mix flour, sugar, baking powder, salt, and chopped walnuts. In medium-sized bowl, beat eggs slightly; stir in salad oil, shredded zucchini, and grated lemon peel; stir into flour mixture just until flour is moistened. Spoon batter evenly into pans.
3. Bake 1 hour or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks 10 minutes; remove from pans and finish cooling on wire racks.
Chef
