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    You are in: Home / Recipes / My Zucchini Bread Recipe
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    My Zucchini Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Chef #607066's Note:

    Moist, spicy, and packed full of zucchini, this is a great way to use this veggie and sneak it into anyone who says they don't like zucchini!! Just a note...I had to omit the teaspoon of pumpkin pie spice because I had a bit of a "spicy" complaint...It's wonderful with it, but if you have someone who is sensitive to spice...omit it ;) Let me know what you think!

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    Ingredients:

    Serves: 20

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees.
    2. 2
      Spray nonstick spray onto two 8x4x2 1/2-inch metal loaf pans. Line bottoms with parchment paper. This will make it so much easier to remove the loaves from the pan later.
    3. 3
      Sift the flour, salt, baking soda, baking powder, and spices and whisk together in a medium bowl.
    4. 4
      In a large bowl, whisk throughly together the sugars, oil, eggs, and vanilla.
    5. 5
      Add the zucchini to the wet ingredients and whisk throughly.
    6. 6
      Add the dry ingredients and walnuts and whisk into the wet ingredients until you no longer see the flour.
    7. 7
      Pour the batter evenly into the loaf pans.
    8. 8
      Bake for 1 hour to 1 hour 15 minutes, or until a tester comes out mostly clean.
    9. 9
      Allow to cool for 10 minutes and pull the loaves out of the pans.
    10. 10
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for My Zucchini Bread

    Serving Size: 1 (78 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 278.1
     
    Calories from Fat 141
    50%
    Total Fat 15.6 g
    24%
    Saturated Fat 2.0 g
    10%
    Cholesterol 31.7 mg
    10%
    Sodium 205.5 mg
    8%
    Total Carbohydrate 32.2 g
    10%
    Dietary Fiber 1.1 g
    4%
    Sugars 21.2 g
    85%
    Protein 3.3 g
    6%

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