Zucchini Bread
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0
By Mary Faircloth
Zucchini Bread
Makes 2 loaves. Can substitute 1/3 cup margarine and 1/2 cup melted margarine for the oil.
Updated at: Wed, 31 Jul 2024 13:10:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Nutrition per recipe
Calories5898.1 kcal (295%)
Total Fat241.9 g (346%)
Carbs878 g (338%)
Sugars526.3 g (585%)
Protein65.8 g (132%)
Sodium4654.2 mg (233%)
Fiber20.7 g (74%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3 ½ cflour
1 tspsalt
1 tspbaking soda
2 ½ tspbaking powder
1 Tbspcinnamon
3eggs
1 coil
a little less
½ capplesauce
can be substituted for half the oil
1 cgranulated sugar
1 ½ cbrown sugar
1 Tbspvanilla
2 czucchini
grated and drained
Topping
Instructions
Step 1
Grease and flour 2 loaf pans. Preheat oven to 325°.
Step 2
Sift flour, salt, baking soda, baking powder and cinnamon in a bowl.
Step 3
Whisk oil, vanilla and sugar in a separate bowl. By hand. Add eggs one at a time. Slowly add dry ingredients and mix gently on after each addition. If able mix everything by hand. If using a mixer use lowest speed possible. Do not over mix. Stir in zucchini.
Step 4
Pour into prepared pans. Sprinkle topping on top.
Step 5
Bake for 50-60 minutes. Cool on rack then remove from pan.
Notes
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