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    You are in: Home / Recipes / Almond Lemon Zucchini Bread Recipe
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    Almond Lemon Zucchini Bread

    Average Rating:

    1 Total Reviews

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    • on April 19, 2010

      This was a good bread, but a little dry. I added some extra lemon zest and used plain yogurt. I also skipped the topping, using some brown sugar only instead. I like the idea of almonds and lemon in a zucchini bread, but this was a bit dense--maybe my mistake since I used only one large bread pan since I didn't have small loaf pans, and it had to bake a bit longer. I used a recipe for 2/3 of the amount here, so maybe some conversion mistakes? A good overall recipe though. Made for PAC Spring 2010.

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    Nutritional Facts for Almond Lemon Zucchini Bread

    Serving Size: 1 (46 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 117.9
     
    Calories from Fat 33
    28%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 14.1 mg
    4%
    Sodium 157.3 mg
    6%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 1.1 g
    4%
    Sugars 8.8 g
    35%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    nonfat vanilla yogurt

    turbinado sugar

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