Great zucchini bread with a crisp top crust.
Preheat oven to 350?. Grease bottom of 1 loaf pan 9X5X3. In medium mixing bowl, mix together sugar and shortening. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder, Stir in nuts and raisons. Pour into pan, bake until a wooden toothpick comes out clean, 55-60 minutes. Cool 5 minutes, loosen sides of loaf from pan and remove loaf from pan. Cool before slicing.
You can use this recipe to make pumpkin bread also. Just substitute 8 ounces of pumpkin for the zucchini and leave out the vanilla. The baking time is increased to 1 hour.
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 319 | ||
Calories from Fat: 92 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 49.7mg | 15 % | |
Sodium 7986.3mg | 275 % | |
Potassium 140.9mg | 4 % | |
Total Carbohydrate 51.3g | 15 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 49.7g | ||
Protein 6.3g | 9 % | |
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: 319
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