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Add a photoThe best recipe for zucchini bread I've ever found.
Ingredients
- 2 c. grated zucchini
- 3 eggs, beaten
- 2 c. sugar
- 1 c. canola oil
- 1 t. vanilla
- 1 8 oz. can crushed pineapple
- 2 c. flour 1 T cinnamon
- 2 t. baking soda
- 1/4 t. baking powder
- 1 t. salt
Directions
- Combine zucchini, eggs, sugar, oil, vanilla and un-drained pineapple in a large bowl. Combine flour, cinnamon, baking soda, baking powder and salt in a small bowl. Add the dry ingredients gradually to the wet ingredients and mix well. Pour into 2 greased (or sprayed with spray canola oil) 9 x 5" bread pans. Bake in a pre-heated oven for 1 hour or until a toothpick comes out clean. Cool on a rack for 10 minutes. Remove from pan. Serve room temperature or cooled in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 24 servings | |
| Calories 402 | |
| Calories from Fat 173 | 43% |
| Total Fat 19.52g | 24% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.07g | |
| Cholesterol 47mg | 16% |
| Sodium 448mg | 19% |
| Potassium 112mg | 3% |
| Total Carbs 54.29g | 14% |
| Dietary Fiber 0.9g | 3% |
| Sugars 37.41g | 25% |
| Protein 3.85g | 6% |
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