I love to make this with the large zucchini's that grow in my garden.
Heat oven to 350 degrees.
Grease bottoms only of 2 loaf pans. 9x5x3 inches, or 3 loaf pans 8-1/2x4-1/2x2-1/2 inches.
Mix Sugar and shortening in 2-1/2 quart bowl.
Stir in zucchini, water, eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla, and baking powder; stir in nuts and raisins.
Pour into pans. Bake until wooden pick inserted in center comes out clean, 60- 70 minutes; cool 5 minutes, loosen sides of loaves from pans; remove from pans. cool completely before slicing. 2 or 3 loaves (24 slices each); 125 calories per slice.
Do-ahead Tip: Wrap and refrigerate no longer than 10 days.
Pumpkin Bread: Substitute 1 can (16 ounces) pumpkin for zucchini. Omit vanilla. Increase baking time to about 1 hour 10 minutes.
*If using self-rising flour, omit baking soda, salt and baking powder.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 105 | ||
Calories from Fat: 30 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 16.6mg | 5 % | |
Sodium 2662.4mg | 92 % | |
Potassium 62.1mg | 2 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 16.8g | ||
Protein 1.8g | 3 % | |
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: 105
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