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Zucchini Bread Recipe
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Pecans||3⁄4 Cup (12 tbs), finley chopped|
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Zucchini||2 Cup (32 tbs), shredded|
|Crushed pineapple||1 Can (10 oz), drained|
Calories 2995 Calories from Fat 1350
% Daily Value*
Total Fat 155 g237.9%
Saturated Fat 20 g99.9%
Trans Fat 0 g
Cholesterol 317.2 mg105.7%
Sodium 2557.3 mg106.6%
Total Carbohydrates 378 g126%
Dietary Fiber 12.4 g49.4%
Sugars 225.6 g
Protein 36 g72.1%
Vitamin A 12.8% Vitamin C 61%
Calcium 21.6% Iron 66.2%
*Based on a 2000 Calorie diet
Beat eggs lightly in a large mixing bowl, add sugar, oil, and vanilla, beat until creamy.
Stir in zucchini and pineapple.
Add dry ingredients, stirring only until dry ingredients are moistened.
Spoon batter into 2 well-greased and floured 8 x 4 x 3-inch loafpans.
Bake at 350Â° for 1 hour or until done.
Cool 10 minutes in pans, turn out on rack, and allow bread to cool completely.