Try this Zucchini Bread 4 recipe, or contribute your own.
Suggest a better descriptionGrease and flour sides of 2 loaf pans. Put waxed paper on bottom. Blend together flour, sugar, cinnamon, baking soda, and salt. Add oil to ingredients, and blend well. Add, and blend in eggs, **one at a time** to mixture. Mix in zucchini and coconut. Bake at 350 degrees for 1 hour or until done when tested with a toothpick. VARIATION: Substitute accurately measured fresh carrot for zucchini, and add raisins, California mix, and walnuts to coconut. Pour into tube cake pan. Can be served plain, or with cream cheese frosting. Posted to JEWISH-FOOD digest V96 #56 Date: Mon, 21 Oct 1996 11:53:55 PST From: magwrit1@juno.com (Michelle Young)
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Serving Size: 1 Serving (1310g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2548 | ||
Calories from Fat: 922 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 102.5g | 137 % | |
Saturated Fat 31.5g | 157 % | |
Monounsaturated Fat 38.4g | ||
Polyunsanturated Fat 14.9g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 1407mg | 49 % | |
Potassium 1705.8mg | 45 % | |
Total Carbohydrate 245g | 72 % | |
Dietary Fiber 13.6g | 54 % | |
Sugars, other 231.4g | ||
Protein 157.2g | 225 % | |
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: 2548
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