Zucchini Bread
This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 eggs
- 3 cups flour
- 1/4 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 3 teaspoons cinnamon
- 2 1/2 cups sugar
- 1 cup oil
- 3 teaspoons vanilla
- 2 cups zucchini grated
- 1 cup nuts (optional)
- 1/2 teaspoon clove
- Carbohydrate 260.683439499008 g
- Cholesterol 251.783333332505 mg
- Fat 561.805033741469 g
- Fiber 9.96195829637845 g
- Protein 20.9114043326478 g
- Saturated Fat 120.407864993989 g
- Serving Size 1 1 loaves, 16 serving(s) (1338g)
- Sodium 71093.9794671612 mg
- Sugar 250.72148120263 g
- Trans Fat 29.1006432262443 g
- Calories 6043 calories
Preheat oven to 350 degrees. Combine all ingredients. Pour into two greased loaf pans. Bake for one hour.
