This is the Blueberry Zucchini bread Maddie treated us to in Hawaii, 2012
Preheat oven to 350. Lightly grease 4 mini-loaf pans. In large bowl, beat eggs, oil, vanilla, sugar. Fold in zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in blueberries. Transfer to the prepared mini loaf p ans. Top with crumb topping above. Bake at 50 minutes or until knife inserted in center comes out clean. Cool 20 minutes in pans, then turn out onto wire racks.
Crumb topping: mix all together with hand and sprinkle over top of loaves before baking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 687 | ||
Calories from Fat: 265 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 77.2mg | 24 % | |
Sodium 2383.9mg | 82 % | |
Potassium 155.8mg | 4 % | |
Total Carbohydrate 107.3g | 32 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 105.7g | ||
Protein 3.4g | 5 % | |
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: 687
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