Try this Zucchini Parmesan Bread recipe, or contribute your own.
Suggest a better descriptionMix flour, zucchini, sugar, cheese, baking soda, powder and salt together; set aside. Melt butter; stir into buttermilk. Beat eggs in medium bowl; add butter/buttermilk and onion; stir into flour mixture. (Batter will be thick.) Spread in greased and floured 9x5x3 inch loaf pan. Bake at 350 for 1 hour. (Use toothpick inserted at center to test for doneness. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997
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Serving Size: 1 Serving (1423g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3535 | ||
Calories from Fat: 1072 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 119.2g | 159 % | |
Saturated Fat 57.6g | 288 % | |
Monounsaturated Fat 36.6g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 2294.1mg | 706 % | |
Sodium 2534.9mg | 87 % | |
Potassium 1562.8mg | 41 % | |
Total Carbohydrate 504.4g | 148 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 492.5g | ||
Protein 114.5g | 164 % | |
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: 3535
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