Zucchini Bread Recipe
Ingredients
| All purpose flour | 3 Cup (48 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Baking powder | 1⁄2 Teaspoon | |
| Pecans | 3⁄4 Cup (12 tbs), finley chopped | |
| Eggs | 3 | |
| 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 |
Nutrition Facts
Serving size
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
Directions
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 350° for 1 hour or until done.
Cool 10 minutes in pans, turn out on rack, and allow bread to cool completely.
Chef
