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Zucchini Cakebread Recipe

Zucchini Cakebread Recipe

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Ingredients:

Serving

3 1/4 cups all-purpose flour
1 1/2 tsp salt
1 tsp ground nutmeg
2 tsp baking soda
1 tsp ground cinnamon
2 3/4 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 tsp fresh lemon juice
1 cup chopped walnuts or pecans

Directions:

Preheat oven to 350 degrees F.
In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.
Mix wet ingredients into dry, add nuts and fold in.
Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.
Alternately, bake in 5 mini loaf pans for about 45 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	482.02 Kcal (2018 kJ)
Calories from fat	235.67 Kcal
		% Daily Value*
Total Fat	26.19g	40%
Cholesterol	54.56mg	18%
Sodium	524.08mg	22%
Potassium	294.56mg	6%
Total Carbs	55.9g	19%
Sugars	27.12g	108%
Dietary Fiber	2.29g	9%
Protein	8.99g	18%
Vitamin C	13.8mg	23%
Iron	1.4mg	8%
Calcium	31.6mg	3%

Amount Per 100 g
Calories	315.26 Kcal (1320 kJ)
Calories from fat	154.14 Kcal
		% Daily Value*
Total Fat	17.13g	40%
Cholesterol	35.68mg	18%
Sodium	342.77mg	22%
Potassium	192.66mg	6%
Total Carbs	36.56g	19%
Sugars	17.74g	108%
Dietary Fiber	1.5g	9%
Protein	5.88g	18%
Vitamin C	9mg	23%
Iron	0.9mg	8%
Calcium	20.6mg	3%

* 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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