Try this Helen Peagrams Freezer Zucchini Bread Batter recipe, or contribute your own.
Suggest a better descriptionPut all in a processor and blend well. Line loaf pans (9x5) with plastic and fill loaf pan 2/3 full. Freeze. Remove from pans and wrap in plastic. To bake, remove plastic and thaw out. Add 1/2 tsp soda and 1/2 tsp baking powder per loaf. Grease pan and pour in batter. Bake at 350 approx 1 hour. Delicious! Source: Helen Peagram Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (4673g) | ||
Recipe Makes: 1 | ||
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Calories: 14074 | ||
Calories from Fat: 4686 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 520.7g | 694 % | |
Saturated Fat 79.1g | 396 % | |
Monounsaturated Fat 285.1g | ||
Polyunsanturated Fat 121.2g | ||
Cholesterol 6345mg | 1952 % | |
Sodium 3370.7mg | 116 % | |
Potassium 7053.7mg | 186 % | |
Total Carbohydrate 2079.7g | 612 % | |
Dietary Fiber 61.4g | 245 % | |
Sugars, other 2018.3g | ||
Protein 315g | 450 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14074
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