Sylvia's Zucchini Nut Bread Recipe
Servings: 12
Ingredients
- 3 Large eggs
- 1 c. vegetable oil
- 1 c. sugar
- 1/3 c. molasses
- 2 teaspoon vanilla
- 2 c. all-purpose flour
- 1/2 c. whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking pwdr
- 2 teaspoon cinnamon
- 2 c. shredded zucchini
- 1 c. raisins
- 1 c. minced walnuts, pecans or possibly other suitable nuts
Directions
- Use the coarsest surface of a grater to shred the unpeeled zucchini. If the zucchini is extremely watery, place the shredded zucchini in a colander or possibly a sieve to drain while preparing the batter.
- In the large bowl of an electric mixer, beat Large eggs to blend. Add in oil, sugar, molasses and vanilla; continue beating mix till thick and foamy. Combine dry ingredients in a separate bowl. Add in, a little at a time to egg mix. With a wooden spoon, stir in zucchini, raisins and nuts; mix gently to avoid crushing the zucchini shreds.
- Divide batter between two greased and floured 5"x9" loaf pans. Bake at 350 degrees for 1 hour or possibly till toothpick "comes clean".
- After bread has cooled for 10 min, remove to finish cooling on wire racks. Keeps two weeks or possibly longer in foil in refrigerator. Freezes well. Makes 2 large loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 439 | |
| Calories from Fat 199 | 45% |
| Total Fat 22.66g | 28% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.47g | |
| Cholesterol 52mg | 17% |
| Sodium 376mg | 16% |
| Potassium 373mg | 11% |
| Total Carbs 55.86g | 15% |
| Dietary Fiber 2.4g | 8% |
| Sugars 30.71g | 20% |
| Protein 5.73g | 9% |
