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Zucchini Bread Recipe
|Raisins||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Walnuts||1⁄2 Cup (8 tbs), finely chopped|
|Eggs||2 Large (At Room Temperature)|
|Buttermilk||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Zucchini||1⁄2 Pound, chopped (About 2 Cups)|
Serving size: Complete recipe
Calories 2817 Calories from Fat 1053
% Daily Value*
Total Fat 121 g186%
Saturated Fat 16.9 g84.3%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 3300.8 mg137.5%
Total Carbohydrates 397 g132.4%
Dietary Fiber 16.5 g65.9%
Sugars 170.7 g
Protein 56 g112.4%
Vitamin A 19.1% Vitamin C 68.9%
Calcium 132.9% Iron 106.4%
*Based on a 2000 Calorie diet
Lightly butter a 9 by 5 inch loaf pan.
Toss the raisins in a bowl with 2 tablespoons of the flour.
In another bowl stir together the rest of the flour, brown sugar, baking powder, salt, nutmeg and walnuts.
In another bowl beat the eggs with the buttermilk and oil.
Stir in the zucchini and raisins.
Make a well in the center of the dry ingredients, add the buttermilk mixture and blend well.
Turn the batter into the prepared pan.
Bake for 1 hour until a toothpick inserted in the center of the bread comes out clean.
Remove the pan to a wire rack.
Cool for 10 minutes before removing the bread from the pan.
Cool completely on the rack.