Zucchini Bread
."Really, really good and moist- I no longer search for zucchini bread recipes. Keeps in the freezer for weeks."
- Preparing Time: 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 8
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 76.6943475752857 g
- Cholesterol 131.209583332505 mg
- Fat 54.3349400264384 g
- Fiber 3.12105837770635 g
- Protein 11.2253558385549 g
- Saturated Fat 17.2279989602298 g
- Serving Size 1 1 Serving (208g)
- Sodium 796.206667403462 mg
- Sugar 73.5732891975794 g
- Trans Fat 3.1240127921654 g
- Calories 826 calories
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.
