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Zucchini Bread With Walnuts Recipe
|Sweet butter||3 Tablespoon|
|Oil||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated unpeeled raw zucchini||2 Cup (32 tbs)|
|Unbleached all purpose flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1 Teaspoon|
|Shelled walnuts||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 6494 Calories from Fat 4076
% Daily Value*
Total Fat 465 g715%
Saturated Fat 79.4 g397.2%
Trans Fat 0 g
Cholesterol 731.2 mg
Sodium 5352.1 mg223%
Total Carbohydrates 546 g182%
Dietary Fiber 23.6 g94.6%
Sugars 313.4 g
Protein 69 g137.4%
Vitamin A 57.5% Vitamin C 145.2%
Calcium 75.6% Iron 118.5%
*Based on a 2000 Calorie diet
Butter a 9 x 5 loaf pan.
Beat eggs, oil, sugar and vanilla until light and thick.
Fold grated zucchini into oil mixture.
Sift dry ingredients together.
Stir into zucchini mixture until just blended.
Fold in the walnuts.
Pour batter into the buttered loaf pans.
Bake on the middle rack of the oven for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean.
Cool slightly, remove from pans, and cool completely on a rack.