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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    0 mins

    1 hr

    Rutecki Family's Note:

    This was the original recipe that taught me to love zucchini.

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    Ingredients:

    Serves: 20

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Soak zucchini for an hour in ice water; dry and grate un-peeled.
    2. 2
      In a large bowl beat eggs on high speed until thick and lemon colored. Gradually beat in sugar and oil.
    3. 3
      Spoon flour into cup for measuring.
    4. 4
      Sift into another bowl 3 1/4 cups flour, baking powder, salt, and cinnamon.
    5. 5
      On low speed add dry ingredients to egg mixture along with wheat germ, alternate with zucchini.
    6. 6
      Stir in vanilla.
    7. 7
      Spoon batter into two greased and lightly floured loaf pans lined with waxed paper.
    8. 8
      Bake in a preheated 350 degree oven on middle shelf for 55-60 minutes or until bread tests done.
    9. 9
      Cool in pans for 10 minutes and turn out on wire racks.
    10. 10
      Serve hot or cold. Keeps well both refrigerated and frozen.

    Ratings & Reviews:

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    Nutritional Facts for Zucchini Nut Bread

    Serving Size: 1 (90 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 332.2
     
    Calories from Fat 145
    43%
    Total Fat 16.1 g
    24%
    Saturated Fat 2.1 g
    10%
    Cholesterol 42.3 mg
    14%
    Sodium 263.6 mg
    10%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 1.6 g
    6%
    Sugars 24.8 g
    99%
    Protein 4.4 g
    8%

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