Zucchini bread
Susan Hart recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 cups sugar
- 1 cup vegetable oil
- 1 tsp vanilla
- 1 cup pecans chopped
- 1 tsp baking soda
- 4 tsp cinnamon
- 3 eggs bear in mixer till light/fluffy
- 2 cops zucchini shreaded
- 2 cups flour (self-rising)
- Carbohydrate 41.759510012771 g
- Cholesterol 502.75 mg
- Fat 429.432480274646 g
- Fiber 15.9864002659563 g
- Protein 24.5065300084495 g
- Saturated Fat 137.433535021038 g
- Serving Size 1 1 Serving (1170g)
- Sodium 113317.853320826 mg
- Sugar 25.7731097468147 g
- Trans Fat 18.7849160056452 g
- Calories 4011 calories
Mix oil, vanilla, sugar, and zucchini into eggs,, mix gently Add rest of dry ingredients Add nuts Grease 3 small loaf pans Bake 50-60 min at 325 If using all-purpose flour add: 1 tsp salt 1/4 tsp baking powder
