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Name: Freidas Zucchini Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 c Flour (more or less); 2 c Sugar; 4 Eggs; 1 ts Baking soda; 1 ts Baking Powder; 1/4 ts Salt (up to 1/2); 1/2 c Nuts; your choice, optional; 1 c Shredded zucchini (up to 2); 5 (heaping) tablespoons of; 1 1/2 c Vegetable oil

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INGREDIENTS

4 c Flour (more or less)
2 c Sugar
4 Eggs
1 ts Baking soda
1 ts Baking Powder
1/4 ts Salt (up to 1/2)
1/2 c Nuts; your choice, optional
1 c Shredded zucchini (up to 2)
5 (heaping) tablespoons of
1 1/2 c Vegetable oil

Servings

INSTRUCTIONS

For two regular loaves... Mix all the wet ingredients except zucchini. Sift together all the dry ingredients and blend into the wet ones. Mix in zucchini and nuts last and pour into sprayed loaf pans. Bake in a 300 degree oven until an inserted knife comes out clean and the sides pull away from the pan. Takes between 50 minutes and 70 minutes to bake depending on your oven and the size of your loaf pans. Remove bread immediately from pans and allow to cool. Note: The bread will look like a thick pancake batter and should be a medium dark brown in color. You may, of course, adjust the cinnamon to your own taste, but I find that though this seems like an enormous amount, it is just about right for a heavenly cinnamon taste which is not yet overpowering. I originally got my kids to eat zucchini bread by peeling and grating the zucchini and adding more cinnamon...then I flat out lied and told them it was cinnamon bread...they devoured the stuff. It was only years later that they discovered I had tricked them. It is the favorite bread in this house. This is a very moist bread....or snack cake. You can vary this recipe to make banana nut, cranberry nut, or any other type of bread by changing the fruit or veggie and adjusting the spices accordingly. Let me know what you think of it. Posted to Bakery-Shoppe Digest V1 #211 by "Lewis" on Aug 31, 1997

NOTES

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Freidas Zucchini Bread

4 c Flour (more or less)
2 c Sugar
4 Eggs
1 ts Baking soda
1 ts Baking Powder
1/4 ts Salt (up to 1/2)
1/2 c Nuts; your choice, optional
1 c Shredded zucchini (up to 2)
5 (heaping) tablespoons of
1 1/2 c Vegetable oil

For two regular loaves...    Mix all the wet ingredients except zucchini. Sift together all the dry  ingredients and blend into the wet ones. Mix in zucchini and nuts last and  pour into sprayed loaf pans. Bake in a 300 degree oven until an inserted  knife comes out clean and the sides pull away from the pan. Takes between  50 minutes and 70 minutes to bake depending on your oven and the size of  your loaf pans. Remove bread immediately from pans and allow to cool.    Note: The bread will look like a thick pancake batter and should be a  medium dark brown in color. You may, of course, adjust the cinnamon to your  own taste, but I find that though this seems like an enormous amount, it is  just about right for a heavenly cinnamon taste which is not yet  overpowering. I originally got my kids to eat zucchini bread by peeling and  grating the zucchini and adding more cinnamon...then I flat out lied and  told them it was cinnamon bread...they devoured the stuff. It was only  years later that they discovered I had tricked them. It is the favorite  bread in this house. This is a very moist bread....or snack cake.    You can vary this recipe to make banana nut, cranberry nut, or any other  type of bread by changing the fruit or veggie and adjusting the spices  accordingly. Let me know what you think of it. Posted to Bakery-Shoppe  Digest V1 #211 by "Lewis" <lewises@flatoday.infi.net> on Aug 31, 1997

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Nutrition

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Serving Size: 1 Serving (2454g)
Recipe Makes: 1 Servings

Calories: 8244
Calories from Fat: 3102 (38%)

Amt Per Serving		% DV

	Total Fat 344.6g	460 %
	Saturated Fat 49.1g	245 %
	Monounsaturated Fat 193.3g
	Polyunsanturated Fat 82.7g
Cholesterol 4230mg		1302 %
Sodium 3021.6mg		104 %
Potassium 1364.2mg		36 %
Total Carbohydrate 1208.6g		355 %
	Dietary Fiber 0g	0 %
	Sugars, other 1208.6g
Protein 125.8g		180 %
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.

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Calories per serving: 8244

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