Spiced Zucchini Bread Recipe
Summary
Ingredients
| Eggs | 3 | |
| Sugar | 2 Cup (32 tbs) | |
| Oil | 1 Cup (16 tbs) | |
| Zucchini | 2 Cup (32 tbs), grated (raw) | |
| Flour | 2 Cup (32 tbs) | |
| Salt | 1 Teaspoon | |
| Baking powder | 1⁄4 Teaspoon | |
| Baking soda | 1 1⁄2 Teaspoon | |
| Cinnamon | 1 Tablespoon | |
| Ground cloves | 1⁄2 Teaspoon | |
| Nuts | 1 Cup (16 tbs), chopped | |
| Vanilla | 2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 5679 Calories from Fat 2904
% Daily Value*
Total Fat 324 g498.6%
Saturated Fat 47.9 g239.3%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 4847.6 mg202%
Total Carbohydrates 641 g213.6%
Dietary Fiber 28.5 g114.1%
Sugars 412.5 g
Protein 79 g158.2%
Vitamin A 25.7% Vitamin C 74.6%
Calcium 62.3% Iron 93.8%
*Based on a 2000 Calorie diet
Directions
Combine with oil and zucchini.
Stir in remaining ingredients.
Pour into 12-cup microwave bundt pan or 2-6 cup baking rings. (A 2 qt casserole with glass in the center may also be used.) Microwave (high) 8-10 minutes, rotating 1/4 turn halfway through cooking.
Bread looks dry and begins to pull away from side when cooked.
Cool 10 minutes in pan.Invert onto serving platter.
Frost with cream cheese frosting when cool.
Chef
