Zucchini Bread IV
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You'll get two loaves of classic zucchini bread, sweet and cinnamon-spicy. This is a definite crowd-pleaser.
| Prep Time: | 15m |
| Cook Time: | 1h 10m |
| Ready in: | 1h 25m |
| Yield: | 2 - 8x4 inch loaves |
| Ingredients | |
| 3 eggs 1 cup vegetable oil 2 cups white sugar 2 cups grated zucchini 2 teaspoons vanilla extract 1/2 cup chopped walnuts 1 teaspoon salt 1/4 teaspoon baking powder 3 cups all-purpose flour 3 teaspoons ground cinnamon 1 teaspoon baking soda | |
- Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
- Bake for 60 to 70 minutes, or until done.
| Nutrition Information Servings Per Recipe: 24 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 231 cal | Total Fat: | 11.6 g | Cholesterol: | 27 mg | |||
| Sodium: | 163 mg | Carbohydrates: | 29.6 g | Fiber: | 0.9 g | |||
| Protein: | 2.9 g | |||||||
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