Zucchini Ginger Bread Recipe
Ingredients
| Zucchini | 3 Cup (48 tbs), unpeeled , finely shredded | |
| Packed brown sugar | 2 Cup (32 tbs) | |
| Eggs | 3 | |
| Cooking oil | 1⁄2 Cup (8 tbs) | |
| Molasses | 1⁄4 Cup (4 tbs) | |
| Vanilla | 2 Teaspoon | |
| All purpose flour | 4 Cup (64 tbs) | |
| Salt | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Raisins | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 5761 Calories from Fat 1309
% Daily Value*
Total Fat 148 g228%
Saturated Fat 23.7 g118.7%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 4137.8 mg172.4%
Total Carbohydrates 1050 g350%
Dietary Fiber 24.9 g99.6%
Sugars 602.2 g
Protein 82 g163.1%
Vitamin A 29.6% Vitamin C 112.9%
Calcium 122.4% Iron 216.6%
*Based on a 2000 Calorie diet
Directions
Stir in oil, molasses, and vanilla.
Stir together dry ingredients.
Stir into zucchini mixture.
Fold in raisins.
Using five 6x3x2-inch loaf pans or two 8 1/2x4 1/2x2 1/2-inch loaf pans, fill greased and floured pans 2/3 full.
Bake at 325° 70 minutes for small pans or 80 minutes for large pans.
Cool 10 minutes; remove from pans.
Cool.
Wrap and store overnight.
Chef
