Zucchini Bread

30
Servings
90m
Prep Time
1h
Cook Time
2h 30m
Ready In


"A slightly modified version of a recipe from my mother, Constance Wagner. Can be sliced and frozen."

Original recipe yields 30 servings
OK

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 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.

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