Zucchini Bread II
delicious. to cut down on sugar I use Splendor Brown Sugar
- 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
- 1 teaspoon baking soda
- 3/4 cup vegetable oil
- 3 eggs
- 2 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoons salt
- 2 cups zucchini grated
- 1 2/3 cups brown sugar packed
- 3 teaspoon cinnamon ground
- 1/2 cups raisins i use more
- 1/2 cups walnuts chopped (i use lots of pecans)
- Carbohydrate 775.336686830246 g
- Cholesterol 3172.5 mg
- Fat 238.577566701528 g
- Fiber 26.1735520588175 g
- Protein 154.171050150244 g
- Saturated Fat 35.12509065924 g
- Serving Size 1 1 Serving (2145g)
- Sodium 15224.9381950141 mg
- Sugar 749.163134771428 g
- Trans Fat 19.1185908588373 g
- Calories 5715 calories
In a large bowl, beat eggs well., Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans. Bake at 325 degrees for 1 hour. Cool on cooling rack
