Light Zucchini Bread Recipe
Servings: 12
Ingredients
- 3 large eggs
- 3/4 c. vegetable oil
- 1 1/2 c. sugar
- 1 T lemon peel
- 1/2 teaspoon orange extract
- 2 c. grated zucchini, peeled if skin tough
- 2 1/2 c. unsifted flour or possibly more
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 teaspoon baking soda
- 2 teaspoon baking pwdr
- 1/2 c. minced nuts; optional
Directions
- Beat large eggs; add in oil and sugar and beat well. Add in flavoring and zucchini and beat again. Mix dry ingredients together; stir into egg mix. Add in nuts and mix well. Bake in small loaf pans or possibly in oiled cans for 1 hour in 350 degree oven. Cool in pans till bread will remove easily. Then cool on wire rack. This freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 367 | |
| Calories from Fat 158 | 43% |
| Total Fat 18.08g | 23% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 52mg | 17% |
| Sodium 518mg | 22% |
| Potassium 131mg | 4% |
| Total Carbs 47.19g | 13% |
| Dietary Fiber 1.5g | 5% |
| Sugars 25.76g | 17% |
| Protein 5.47g | 9% |
