Try this Lemon Poppy Seed Zucchii Bread recipe, or contribute your own.
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1. Preheat oven to 325. Beat butter at medium speed with a heavy duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, salt and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in zucchini, lemon zest, and poppy seeds. Spoon batter into 3 greased and floured 5 x 3 in disposable aluminum foil loaf pans 9 (about 1 1/3 cups batter per pan) or use one 8 x 4 in loaf pan for a single loaf.
3. Bake at 325 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes.
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Serving Size: 1 Serving (1481g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2935 | ||
Calories from Fat: 1839 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 204.4g | 272 % | |
Saturated Fat 103.2g | 516 % | |
Monounsaturated Fat 61.9g | ||
Polyunsanturated Fat 17.4g | ||
Cholesterol 3511.2mg | 1080 % | |
Sodium 76334.8mg | 2632 % | |
Potassium 1711.5mg | 45 % | |
Total Carbohydrate 158.1g | 47 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 150.1g | ||
Protein 119.8g | 171 % | |
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: 2935
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