Zucchini-pecan Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Breads | 1 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 1 | c | Vegetable oil |
| 2 | c | Sugar |
| 1 | T | Vanilla |
| 2 | c | Zucchini, grated |
| 2 1/2 | c | Flour |
| 1/4 | t | Baking powder |
| 1 | t | Salt |
| 1 | t | Baking soda |
| 1 | T | Cinnamon |
| 1 | c | Pecans, chopped/optional |
INSTRUCTIONS
1998 Preheat oven to 350 degrees. lightly grease and flour two loaf pans. Beat eggs until foamy. Add next four ingredients in order. Add dry ingredients. Bake for one hour. Posted to recipelu-digest Volume 01 Number 509 by James and Susan Kirkland <kirkland@gj.net> on Jan 12,
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Nutrition (calculated from recipe ingredients)
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Calories: 4927
Calories From Fat: 2089
Total Fat: 236.2g
Cholesterol: 558mg
Sodium: 3951mg
Potassium: 1250.2mg
Carbohydrates: 655.4g
Fiber: 15.1g
Sugar: 408.6g
Protein: 54.4g