Zucchini Bread
Shred zucchini and set aside.
In large bowl, add sugar & oil gradually to 3 well beaten eggs.
Add all dry ingredients and mix well.
Then add zucchini and blend. If desired add chopped nuts.
Place in 2 greased regular sized loaf pans.
Bake for an hour at 350 degrees. Cool on rack then invert.
I often use frozen zucchini previously prepared. Everyone including the children love this zucchini bread recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (949g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 4326 | ||
Calories from Fat: 2902 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 322.4g | 430 % | |
Saturated Fat 129.8g | 649 % | |
Monounsaturated Fat 130.2g | ||
Polyunsanturated Fat 45.7g | ||
Cholesterol 768mg | 236 % | |
Sodium 1443mg | 50 % | |
Potassium 909.9mg | 24 % | |
Total Carbohydrate 343.3g | 101 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 334.4g | ||
Protein 36.3g | 52 % | |
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: 4326
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