Zucchini Bread (emeril)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1/2 | t | Baking soda |
| 1/4 | t | Baking powder |
| 1/4 | t | Salt |
| 1 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 1 | c | Sugar |
| 1 | c | Grated zucchini |
| 1 | Egg | |
| 1/4 | c | Vegetable oil |
| 1/4 | t | Chopped lemon zest |
| 1/2 | c | Chopped walnuts |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease an 8 by 4 by 2-inch loaf pan. In a mixing bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. In another bowl combine sugar, zucchini, egg, oil and lemon zest and mix well. Add flour mixture and stir until just combined. Stir in walnuts. Pour batter into prepared pan. Bake for 55 to 60 minutes. Cool for 10 minutes and remove from pan. For best results, wrap and store overnight before cutting. Yield: 1 Loaf Recipe By :ESSENCE OF EMERIL SHOW #EE2147 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:06:23 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 2424
Calories From Fat: 864
Total Fat: 99.9g
Cholesterol: 186mg
Sodium: 1420.8mg
Potassium: 869.5mg
Carbohydrates: 358g
Fiber: 11.8g
Sugar: 205.2g
Protein: 36.2g