My Mom has made this one for years and it's favorite of the family. She would shred a few Zucchini at harvest time and divide them into 2 cup portions. She'd put 2 cups in a plastic sandwich bag then freeze for when she needed them.
When you want to make the loaves, defrost the zucchini (usually two bags (4 cups) to make about 5 small loaves). Don't drain them as this makes the load moister.
Mix dry ingredients together (all purpose flour, salt, baking powder, baking soda, cinnamon, cloves, nuts)
Mix wet ingredients together (zucchini, sugar, vegetable oil, eggs, vanilla)
Add dry to wet.
Use electric mixer to mix.
Pour into oiled loaf pans and bake for 1 hour at 325 degrees until loaves spring back when lightly touched.
Makes 2 (1 pound) loaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Loave (894g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 2279 (73%)|
|Amt Per Serving||% DV|
|Total Fat 253.3g||338 %|
|Saturated Fat 92g||460 %|
|Monounsaturated Fat 105.1g|
|Polyunsanturated Fat 41.1g|
|Cholesterol 616.2mg||190 %|
|Sodium 999.9mg||34 %|
|Potassium 1518.5mg||40 %|
|Total Carbohydrate 171g||50 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 156.3g|
|Protein 55.2g||79 %|
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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: 3124
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