Directions:
- Combine eggs, oil, sugar and vanilla.
- Stir in zucchini.
- Add dry ingredients and stir to combine.
- Fold in walnuts.
- Pour batter into two greased and floured 9 x 5-inch loaf pans.
- Bake at 325 degrees for about 1 hour or until done.
- Cool in pan 10 minutes, then turn out onto rack to cool completely.
- Makes 2 loaves.
- Slices better the next day.
- Store tightly wrapped.
- NOTES : During the summer when zucchini is plentiful, freeze the freshly grated zucchini in heavy duty freezer bags in 2 cup amounts. To have fresh zucchini bread during the winter, simply thaw a bag of zucchini, squeeze out the excess water and proceed with the recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.87 Kcal (1427 kJ) | ||
| Calories from fat | 178.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.87g | 31% | |
|---|---|---|---|
| Cholesterol | 24.55mg | 8% | |
| Sodium | 690.21mg | 29% | |
| Potassium | 203.59mg | 4% | |
| Total Carbs | 36.19g | 12% | |
| Sugars | 11.91g | 48% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 5.92g | 12% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 2mg | 11% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 353.18 Kcal (1479 kJ) | ||
| Calories from fat | 185.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.58g | 31% | |
|---|---|---|---|
| Cholesterol | 25.44mg | 8% | |
| Sodium | 715.15mg | 29% | |
| Potassium | 210.95mg | 4% | |
| Total Carbs | 37.49g | 12% | |
| Sugars | 12.34g | 48% | |
| Dietary Fiber | 3.49g | 13% | |
| Protein | 6.14g | 12% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 2.1mg | 11% | |
| Calcium | 88.8mg | 9% | |
* 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.
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