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| MOIST DARK ZUCCHINI BREAD | |
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3 eggs, beaten 1 3/4 c. sugar 1 c. vegetable oil 2 c. grated zucchini 2 c. flour, sifted 1 tsp. baking soda 1 tsp. salt 2 tsp. cinnamon 3 tsp. vanilla 1 c. chopped nuts (pecans or walnuts) Preheat oven to 350°F. Beat eggs until light and fluffy. Stir in sugar, oil and grated zucchini. Sift together dry ingredients and blend into egg mixture. Add vanilla. Fold in nuts. Bake in 2 greased and floured 9 x 5-inch loaf pans for 1 hour. Servings: 24 Yield 2: loaves Nutrition (per serving): 219 calories, 13.1g total fat, 26.4mg cholesterol, 159.4mg sodium, 67.2mg potassium, 23.8g carbohydrates, less than 1g fiber, 15.1g sugar, 2.4g protein, 54.5IU Vitamin A, less than 1mg iron, 1.8mg Vitamin C, 2.2IU Vitamin D, 1.2g saturated fat, 3.7g polyunsaturated fat. | |
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