Zucchini Bread IV

Recipesfull introduces to you: Quick Bread Recipes. (Zucchini Bread IV). This is the best zucchini bread I have made! I have other recipes, but this is the best! Thanks to my mother!

Brief

Prep 15 mins

Cook: 1hr10 mins

Total: 1hr25 mins

Servings: 24

Yield: 2 - 8x4 inch loaves

Zucchini Bread IV

Ingredients

3 eggs

1 cup vegetable oil

2 cups white sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups all-purpose flour

3 teaspoons ground cinnamon

1 teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon salt

½ cup chopped walnuts

Bread

Directions

Step 1

Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.

Step 2

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.

Step 3

Bake for 60 to 70 minutes or until done.

Nutritional Information

Zucchini Bread IV

Servings Per Recipe:24

Calories: 230.6

% Daily Value *

Protein: 2.9g 6%

Carbohydrates: 29.6g 10%

Dietary Fiber: 0.8g 3%

Sugars: 17g

Fat: 11.6g 18%

Saturated Fat: 1.6g 8%

Cholesterol: 23.3mg 8%

Vitamin A Iu: 50.6IU 1%

Niacin Equivalents: 1.6mg 12%

Vitamin C: 1.6mg 3%

Folate: 36.7mcg 9%

Calcium: 15.4mg 2%

Iron: 1mg 5%

Magnesium: 9.9mg 4%

Potassium: 62.7mg 2%

Sodium: 164.5mg 7%

Thiamin: 0.1mg 14%

Calories From Fat: 104

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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