3 servings | Egg Replacer | ||
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 (80 g)
Amount % Daily Value |
Calories 330 |
Fat 18 g 27 % |
Saturated
1.3 g
8 % |
Cholesterol 0 mg |
Sodium 50 mg 2 % |
Carbohydrate 42 g 14 % |
Fibre 2 g 8 % |
Sugars 21 g |
Net Carbs 40 g |
Protein 4 g |
Vitamin A 3 % |
Vitamin C 5 % |
Calcium 5 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Fruits | 0 |
Vegetables | 0 |
Fats | 3 ½ |
Other Foods | 1 |