Try this Zucchini Bread with Carrots and Raisins recipe, or contribute your own.
Suggest a better descriptionCombine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another bowl, combine sugar, zucchini, oil, egg, carrots, and raisins. Mix well. Add flour mixture: stir just till combined. Pour batter into a greased 8x4x2 loaf pan. Bake in 350 degree oven for an hour or till a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove from pan and let cool on wire rack. Recipe by: Sandy Elliott Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by "sandy@nwdesigns.com"
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Serving Size: 1 Serving (1419g) | ||
Recipe Makes: 1 | ||
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Calories: 4287 | ||
Calories from Fat: 584 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.8g | 86 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 37.7g | ||
Polyunsanturated Fat 17.7g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 882.9mg | 30 % | |
Potassium 2453.4mg | 65 % | |
Total Carbohydrate 922.8g | 271 % | |
Dietary Fiber 20g | 80 % | |
Sugars, other 902.8g | ||
Protein 38.6g | 55 % | |
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: 4287
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