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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaves 811g Recipe makes 2 loaves) |
||
| Calories 2884 | ||
| Calories from Fat 1416 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 157.4g | 242% | |
| Saturated Fat 20.1g | 100% | |
| Monounsaturated Fat 55.3g | ||
| Polyunsaturated Fat 73.1g | ||
| Trans Fat 0.3g | ||
| Cholesterol 317mg | 105% | |
| Sodium 2062mg | 85% | |
| Potassium 1254mg | 35% | |
| Total Carbohydrate 344.3g | 114% | |
| Dietary Fiber 12.8g | 51% | |
| Sugars 235.8g | ||
| Protein 29.0g | 57% | |
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Zucchini Kahlua Bread
By: ~Nimz~
Jul 30, 2007
Love the flavor that the Kahlua adds to this. Very moist and the texture is excellent.
2 loaves
Ingredients
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs, lightly beaten
- 1 cup grated raw zucchini, dried with paper towels
- 1/2 cup grated carrot
- 8 ounces crushed pineapple, drained
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 3 tablespoons Kahlua
- 1 cup chopped pecans
Directions
1
Preheat oven to 350 degrees.2
In a large mixing bowl, on medium speed, blend oil and sugars.3
Add eggs, zucchini, carrots and pineapple.4
Mix dry ingredients together and add to the sugar mixture and mix well.5
Fold in nuts and Kahlua.6
Lightly spray two loaf pans with Pam.7
Divide the mixture evenly between the two loaf pans.8
Bake for 40-45 minutes.
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- Course > Breads > Quick Breads
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Fruit > Tropical > Pineapple
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Cookin' Elvis
On Aug 26, 2007
This was absolutely delicious. It was moist and stayed moist for many days. I took this to work and my co-workers loved it. I enjoyed as a snack after dinner and for breakfast as well. Kudos to you and your wonderful creation! Maybe a little cream cheese frosting would have made it five star....but I am a sweet lover. Great job. Elvis is in the building for this one.
From: Ms*Bindy
On Aug 25, 2007
This was nice, but very 'sticky'. A little more so than I like. We had to eat it with forks. I baked it in 6 small individual size loaf pans, and they still took the full 40 minutes to cook.
From: Deb's Recipes
On Aug 25, 2007
Exceptionally moist, incredibly good-tasting zucchini bread!! As I mixed up the batter it felt like too much sugar and cinnamon were going in, but I stayed true to the recipe and found the finished bread to be not overly sweet or spicy. My loaf stayed flat, even barely concave on top, so I think the leavenings could be adjusted somewhat. And it was necessary to increase the baking time by 10 minutes. Despite such details, this zucchini bread was very much enjoyed and is something I'll gladly bake again!
From: mikekey
On Sep 27, 2007
This was very tasty and moist. I used the brown sugar but replaced the white sugar with Splenda. I also used the recommended substitution found in the Kitchen Dictionary here on 'Zaar for the Kahlua and it worked fine. Thanks, Nimz, for another winner!
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