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    You are in: Home / Recipes / Stonyfield's Zucchini Bread Recipe
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    Stonyfield's Zucchini Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Renegade Chef's Note:

    From a Stonyfield French Vanilla Yogurt container. A very straight-forward recipe.

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    Ingredients:

    Serves: 24

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Beat eggs until foamy, then add sugar, oil, yogurt, cinnamon and zucchini and mix well.
    3. 3
      In a separate bowl, sift together flour, salt, baking soda and baking powder.
    4. 4
      Add dry ingredients slowly into yogurt mixture and mix until moist.
    5. 5
      Pour into two greased and floured 9x5x13-inch loaf pans.
    6. 6
      Bake for 40-45 minutes. Loaves should be golden brown on top when done.

    Ratings & Reviews:

    • on August 04, 2009

      55

      Excellent recipe! Super moist with great flavor. Added some nutmeg for extra spice, but overall, very good. Will make again. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2008

      55

      I scaled down the recipe to use only 1 egg. And instead of doing loaf, I decided to do muffins. It gave me 8 muffins for the recipe with 1 egg. I liked the taste of the muffins. They didn't raise a lot. The texture is moist. Thanks Renegarde Chef. Made for PAC Spring 2008

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Stonyfield's Zucchini Bread

    Serving Size: 1 (73 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 172.0
     
    Calories from Fat 40
    23%
    Total Fat 4.4 g
    6%
    Saturated Fat 1.0 g
    5%
    Cholesterol 29.0 mg
    9%
    Sodium 295.6 mg
    12%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 0.6 g
    2%
    Sugars 17.8 g
    71%
    Protein 3.2 g
    6%

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