Heat oven to 350 degrees.
Grease bottoms only of 2 loaf pans. 9x5x3 inches, or 3 loaf pans 8-1/2x4-1/2x2-1/2 inches.
Mix Sugar and shortening in 2-1/2 quart bowl.
Stir in zucchini, water, eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla, and baking powder; stir in nuts and raisins.
Pour into pans. Bake until wooden pick inserted in center comes out clean, 60- 70 minutes; cool 5 minutes, loosen sides of loaves from pans; remove from pans. cool completely before slicing. 2 or 3 loaves (24 slices each); 125 calories per slice.
Do-ahead Tip: Wrap and refrigerate no longer than 10 days.
Pumpkin Bread: Substitute 1 can (16 ounces) pumpkin for zucchini. Omit vanilla. Increase baking time to about 1 hour 10 minutes.
*If using self-rising flour, omit baking soda, salt and baking powder.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (47g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 30 (29%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 16.6mg||5 %|
|Sodium 2662.4mg||92 %|
|Potassium 62.1mg||2 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 16.8g|
|Protein 1.8g||3 %|
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: 105
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