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Nutrition Facts
Serving Size 1 (193g) Recipe makes 8 servings
Calories 717
Calories from Fat 306		(42%)
Amount Per Serving		%DV
	Total Fat 34.1g	52%
	Saturated Fat 4.8g	23%
	Monounsaturated Fat 11.0g
	Polyunsaturated Fat 16.3g
	Trans Fat 0.1g
Cholesterol 79mg		26%
Sodium 548mg		22%
Potassium 278mg		7%
Total Carbohydrate 96.6g		32%
	Dietary Fiber 2.9g	11%
	Sugars 56.6g
Protein 9.3g		18%
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Zucchini Bread

Recipe #338116 | 2 hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mnheartbreaker
Nov 18, 2008

This was my Grandma's recipe and until this year when I planted Zucchini I had never made it.. It is sooooo good, infact I have two loafs in the oven as I am typing this. I had a Zucchin plant this summer and I peeled, shredded and measured out to 4C per bag and put it into the freezer so I can make it all winter long. Please note you can use fresh or frozen Zucchini with this recipe but it if you use frozen let it thaw and drain most of the liquid off then put it into the recipe.

SERVES 8 -10 , 2 loafs (change servings and units)

Ingredients

3 eggs
2 cups sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon baking powder
3 cups flour
1 cup vegetable oil
2 cups zucchini
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup nuts
1/2 cup raisins

Directions

1
Beat eggs till light, add oil sugar vanilla mix well. Add Zucchini, dry ingrediants nuts and raisians. Pour into two freased and floured pans bake 1 1/2 hours @ 350.