Makes 2 loaves of traditional fall sweetbread
| 3 | eggs |
| 3/4 | cup vegetable oil |
| 1 2/3 | cups brown sugar (packed) |
| 2 | cups grated zucchini |
| 2 | teaspoons vanilla extract |
| 3 | cups all-purpose flour |
| 3 | teaspoons ground cinnamon |
| 1 1/2 | teaspoons baking powder |
| 1 | teaspoon baking soda |
| 1 | teaspoon salt |
| 1/2 | cup raisins |
| 1/2 | cup chopped walnuts |
- In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into a greased and floured 9 x 5 inch loaf pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
Dessert
| Nutrition Facts | ||||||
Serving Size 54.4g |
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Amount Per Serving |
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Calories 192 Calories from Fat
81 |
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% Daily Value* |
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Total Fat
9.0g 14%
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Saturated Fat
1.6g 8%
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Cholesterol
23mg 8%
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Sodium
163mg 7%
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Total Carbohydrates
25.1g 8%
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Dietary Fiber
0.9g 4%
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Sugars
11.8g |
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Protein
3.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Bad points |
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