Try this Zucchini Bread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325'. Sift flour, buttermilk powder, cinnamon, salt, soda, and baking powder together and set aside. In a separate mixing bowl, add the oil and sugar, and cream until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Now add the dry ingredients and mix just until smooth. Mix in the shredded zucchini thoroughly. Pour int two well-greased and floured loaf pans, 8.5 by 4.5 by 2 1/4. Bake for 45 minutes or until tested done. Let cool for 10 minutes, then remove from pans and cool on rack.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 971 | ||
Calories from Fat: 851 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.6g | 126 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 25.8g | ||
Polyunsanturated Fat 40.5g | ||
Cholesterol 103.8mg | 32 % | |
Sodium 164.7mg | 6 % | |
Potassium 183.6mg | 5 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 25.5g | ||
Protein 6.4g | 9 % | |
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: 971
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