| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | 1 | Servings | ||
INGREDIENTS
| 3 | c | All-purpose flour |
| 1 | t | Baking powder |
| 1 | t | Baking soda |
| 1 | t | Salt |
| 1 | T | Ground cinnamon |
| 1 | c | Chopped pecans |
| 2 | c | Zucchini, shredded |
| 2 | Eggs, slighly beaten | |
| 1 1/2 | c | Sugar |
| 3/4 | c | Honey |
| 1 | c | Vegetable oil |
| 2 | t | Vanilla extract |
INSTRUCTIONS
Combine first 5 ingredents; stir in pecans. Combine zucchini and remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 9x5 inch baking loafpans. Bake at 350 for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans and let cool on wire racks. Makes 2 loaves. Posted to EAT-L Digest by Pam & KerryAnn Cobb <priss@AMARANTH.COM> on Jul 6, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 6067
Calories From Fat: 2622
Total Fat: 301g
Cholesterol: 0mg
Sodium: 4113.7mg
Potassium: 1681.1mg
Carbohydrates: 827g
Fiber: 27.7g
Sugar: 521g
Protein: 52.8g