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Nutrition Facts
Serving Size 1 (336g) Recipe makes 8 servings
Calories 645
Calories from Fat 267		(41%)
Amount Per Serving		%DV
	Total Fat 29.7g	45%
	Saturated Fat 4.8g	23%
	Monounsaturated Fat 12.5g
	Polyunsaturated Fat 10.7g
	Trans Fat 0.0g
Cholesterol 79mg		26%
Sodium 59144mg		2464%
Potassium 194mg		5%
Total Carbohydrate 87.8g		29%
	Dietary Fiber 1.9g	7%
	Sugars 51.2g
Protein 7.7g		15%
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Mary Steele's Zucchini Bread

Recipe #392811 | 50 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: MillaKette
Oct 2, 2009

My good friend Margaret Cheetham gave me a loaf of this delicious bread. At first I though, "Zucchini Bread"?! Then I tried and loved it! Hope you enjoy this recipe too. (By the way, this is how we make carrot cake in Brazil, using ablender; we just don't add spices.)

SERVES 8 , 2 loafs (change servings and units)

Ingredients

2 1/2 cups zucchini, peeled, seeded and cubed
3 eggs
1 cup oil
3 teaspoons vanilla
2 cups sugar
3 cups flour
1 liter tsp salt
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon nutmeg
1 teaspoon cinnamon
confectioners' sugar, for sprinkling

Directions

1
Blend the first 5 ingredients. Sift all other ingredients in a bowl. Pour blender mixture and mix delicately. Grease and flour (or spray) 2 loaf pans. Bake at 350 F for 50-60 minutes. Let cool completely on wire rack before sprinkling generously with confectioner's sugar.