Zucchini/date/pecan bread
Preheat oven to 325 degrees.
Combine oil, eggs, sugar and vanilla until well blended.
Add dry ingredients (no sifting necessary) and mix until blended.
Stir in shredded zucchini, dates and nuts
For 2 loaf pans, cook 1 hour.
Cool for 45 minutes before trying to remove from pans.
Alternative method:
Bake in greased angel food pan for about 1 hour and 20 minutes or until toothpick comes out clean.
Cool 45 minutes as above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1914g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7284 | ||
Calories from Fat: 5152 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 572.5g | 763 % | |
Saturated Fat 184.4g | 922 % | |
Monounsaturated Fat 256.9g | ||
Polyunsanturated Fat 99.9g | ||
Cholesterol 1226.6mg | 377 % | |
Sodium 1825.4mg | 63 % | |
Potassium 3838.1mg | 101 % | |
Total Carbohydrate 495.1g | 146 % | |
Dietary Fiber 42.4g | 169 % | |
Sugars, other 452.7g | ||
Protein 82.2g | 117 % | |
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: 7284
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