3 | eggs size large | ||
1 1/2 cup | sugar | 300 g | |
1 cup | canola oil | 250 mL | |
2 tsp | vanilla extract | 10 mL | |
2 | zucchini, unpeeled, shredded | 260 g | |
3 cups | white flour (all purpose) | 380 g | |
1 tbsp | baking powder | 8 g | |
1 tsp | ground cinnamon | 3 g | |
1 pinch | nutmeg | ||
1/8 tsp | salt | 0.4 g | |
1/3 cup | raisins | 60 g | |
1/2 cup | walnuts, chopped | 50 g |
A hand-held or stand mixer will make things easier for this recipe.
The zucchini bread, wrapped well in foil, will keep at room temperature for 1 week or frozen for 1 month.
per 1 serving (90 g)
Amount % Daily Value |
Calories 340 |
Fat 18 g 27 % |
Saturated
1.6 g
10 % |
Cholesterol 40 mg |
Sodium 70 mg 3 % |
Carbohydrate 41 g 14 % |
Fibre 1 g 5 % |
Sugars 22 g |
Net Carbs 40 g |
Protein 4 g |
Vitamin A 4 % |
Vitamin C 4 % |
Calcium 5 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 0 |
Fats | 3 ½ |
Other Foods | 1 |
We tried making one loaf in a metal pan and the other in a glass pan. The cooking time was shorter with the metal pan and the loaf turned out to be much more moist.
Very good, I put chocolat chips instead of walnut and raisins.