Mom's Zucchini Bread
"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 eggs
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 2 1/4 cups white sugar
- 1 cup vegetable oil
- 1 cup chopped walnuts
- 3 teaspoons ground cinnamon
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- Carbohydrate 315.070815301143 g
- Cholesterol 253.00833333002 mg
- Fat 212.396360105754 g
- Fiber 12.4842335108254 g
- Protein 42.6807483542195 g
- Saturated Fat 67.873605840919 g
- Serving Size 1 1 loave (951g)
- Sodium 3285.36416961385 mg
- Sugar 302.586581790317 g
- Trans Fat 11.4785186686616 g
- Calories 3284 calories
Directions Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
