Zucchini Bread
Recipe: #34266
February 08, 2020
Categories: Breads, Desserts, Vegetables, Non-Dairy, Vegetarian, Zucchini, Quick Breads, Kosher Dairy more
"A slightly modified version of a recipe from my mother, Constance Wagner. Can be sliced and frozen."
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (66.4 g)
- Calories 208
- Total Fat - 12.1 g
- Saturated Fat - 2.2 g
- Cholesterol - 90.4 mg
- Sodium - 167.4 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 0.7 g
- Sugars - 9.4 g
- Protein - 5.3 g
- Calcium - 22.3 mg
- Iron - 0.8 mg
- Vitamin C - 1.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Beat eggs and add oil, sugar, zucchini, and beat well.
Step 2
Mix the dry ingredients together and stir into the beaten mixture.
Step 3
Fold in the vanilla and nuts.
Step 4
Pour into 2 greased and floured 9"x5"x3" loaf pans.
Step 5
Bake at 350' F. for 1 hour.
Step 6
Remove from pans and cool on rack.
Tips & Variations
No special items needed.
0 Reviews
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