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Lemon Zest Flavored Zucchini Walnut Bread Recipe
|Zucchini||2 Cup (32 tbs), unpeeled, grated (About 3 Medium)|
|Raisins||1 Cup (16 tbs)|
|Unbleached white flour||3 Cup (48 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6651 Calories from Fat 2829
% Daily Value*
Total Fat 319 g490.9%
Saturated Fat 41.5 g207.5%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 3936.7 mg164%
Total Carbohydrates 888 g295.8%
Dietary Fiber 41 g164%
Sugars 513.8 g
Protein 96 g191.4%
Vitamin A 30.4% Vitamin C 99.6%
Calcium 81.7% Iron 180%
*Based on a 2000 Calorie diet
Rinse raisins, drain, and mix with 2 tablespoons of the flour.
Sift flour with soda, salt, baking powder and cinnamon.
Beat eggs and gradually beat in the sugar, then the oil.
With rubber spatula, blend in dry ingredients alternately with grated zucchini.
When thoroughly mixed, stir in raisins, lemon peel and nuts.
Turn into 2 greased and floured loaf pans (9x5x3 inches).
Bake at 350°F about 55 minutes, or until top springs back when lightly touched.
Cool in pans about 10 minutes, then turn out on wire racks to cool.