Zucchini Nut Bread Recipe
Ingredients
| Zucchini | 2 Cup (32 tbs), grated | |
| Flour | 2 Cup (32 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 2 Teaspoon | |
| Cinnamon | 1 Tablespoon | |
| Nutmeg | 1 Teaspoon | |
| Currants | 1⁄2 Cup (8 tbs) | |
| Walnuts | 1⁄2 Cup (8 tbs), chopped | |
| Eggs | 3 | |
| Oil | 1 Cup (16 tbs) | |
| Sugar | 1 1⁄4 Cup (20 tbs) | |
| Vanilla | 2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4612 Calories from Fat 2474
% Daily Value*
Total Fat 282 g433.1%
Saturated Fat 39.3 g196.6%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 3770 mg157.1%
Total Carbohydrates 483 g161%
Dietary Fiber 24.3 g97%
Sugars 264.3 g
Protein 57 g114%
Vitamin A 26.2% Vitamin C 110.8%
Calcium 112.1% Iron 110%
*Based on a 2000 Calorie diet
Directions
2. Stir in the currants and walnuts.
3. Mix eggs, oil, sugar and vanilla, then add to dry mixture.
4. Pour into two greased loaf pans and bake at 350° for 40 minutes.
Chef
