Try this Zucchini-Oat Bread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F.
Lightly coat a 9”x5”x3” loaf pan with cooking spray; set aside. Combine 1 tbsp of the sugar and ¼ tsp of the cinnamon set aside. Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 min or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
Bake for 1 hour and 20 min or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 min. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Freezes well.
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Serving Size: 1 Serving (1813g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4083 | ||
Calories from Fat: 1971 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 219g | 292 % | |
Saturated Fat 77g | 385 % | |
Monounsaturated Fat 61.3g | ||
Polyunsanturated Fat 58.1g | ||
Cholesterol 1843.2mg | 567 % | |
Sodium 91228.9mg | 3146 % | |
Potassium 3782.7mg | 100 % | |
Total Carbohydrate 405g | 119 % | |
Dietary Fiber 43g | 172 % | |
Sugars, other 361.9g | ||
Protein 142.8g | 204 % | |
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: 4083
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