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    Zucchini Bread

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     2 Total Reviews

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    • on August 15, 2005

      Good stuff 8) Wasn't sure what "large" meant, when selecting a zucchini. I used 1/2 of a 5.25 lb. (!?!) one from my garden, seeded, and added 1 large carrot. Be sure to use a heavy-duty mixer, as the dough is very, VERY sticky and heavy, until you add (in another - even larger bowl!) the grated veggies. Recommend you use your hands to mix it. I made one loaf in an 8 x 4 glass pan, and a second in a 9 x 5 dark tin pan. Both were still gooey on the bottom after 70 minutes. Next time, I'll cook lower and slower; 325 for at least an hour and a half, and I'll do a better job of pushing the cake tester all the way to the bottom to test for doneness. May add some raisins, too. YUM! Thanks for a warm, spicy treat, and a great way to use up some of the zucchini that is taking over the garden!

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    • on July 18, 2005

      Excellent bread! I made as posted and the bread is wonderfully spicy. I used half of a huge zucchini. It's very easy to make. It did take me about 1 hour 10 minutes to bake but I think that's my stove. Thanks for posting another keeper!!

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    Zucchini Bread. Recipe by mandilovell

    Zucchini Bread

    By mandilovell
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    Nutritional Facts for Zucchini Bread

    Serving Size: 1 (1575 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2856.7
     
    Calories from Fat 1333
    46%
    Total Fat 148.1 g
    227%
    Saturated Fat 19.3 g
    96%
    Cholesterol 317.2 mg
    105%
    Sodium 2099.6 mg
    87%
    Total Carbohydrate 357.0 g
    119%
    Dietary Fiber 11.5 g
    46%
    Sugars 205.9 g
    823%
    Protein 34.5 g
    69%
    Detailed Nutrition Values About Nutrition Info
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