Lemonzucchini Loaf Recipe

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Lemonzucchini Loaf
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Ingredients:

Directions:

  1. Preheat oven to 350. Grease and flour a 9x5 baking pan.
  2. Sift together the flower, baking powder, baking soda, salt, and ginger.
  3. In a medium-sized bowl beat 2 egs
  4. Beat into the eggs, in this order: sugar, oil, lemon juice
  5. Stir into the eggs, in this order: lemon zest, zucchini, sifted flour mix, nuts, raisins
  6. Turn into th eprepared pan.
  7. Bake at 350 for 65 to 70 minutes. Cool in pan 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 294.51 Kcal (1233 kJ)
Calories from fat 155.66 Kcal
% Daily Value*
Total Fat 17.3g 27%
Cholesterol 27.28mg 9%
Sodium 162.92mg 7%
Potassium 346.16mg 7%
Total Carbs 32.29g 11%
Sugars 14.33g 57%
Dietary Fiber 2.02g 8%
Protein 4.86g 10%
Vitamin C 11.4mg 19%
Iron 1.9mg 10%
Calcium 60.2mg 6%
Amount Per 100 g
Calories 310.21 Kcal (1299 kJ)
Calories from fat 163.96 Kcal
% Daily Value*
Total Fat 18.22g 27%
Cholesterol 28.73mg 9%
Sodium 171.61mg 7%
Potassium 364.62mg 7%
Total Carbs 34.02g 11%
Sugars 15.09g 57%
Dietary Fiber 2.13g 8%
Protein 5.12g 10%
Vitamin C 12mg 19%
Iron 2mg 10%
Calcium 63.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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