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Zucchini-Pecan Bread
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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 727
% Daily Value**
Total Fat 40g
61%
Saturated Fat 16g
25%
Unsaturated Fat 4g
Cholesterol 100mg
33%
Sodium 563mg
23%
Total Carbohydrate 86g
29%
Dietary Fiber 3g
14%
Sugars 52g
Protein 10g
Vitamin A  13%Vitamin C  4%
Calcium  5%Iron  8%
Potassium  8%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Zucchini-Pecan Bread

Recipe Tags: Bread Recipes

Date Added: October 16, 2009

Ingredients:

2 Cups Sugar
1 Tablespoon Vanilla
1 Tablespoon Cinnamon
1 Cup Vegetable Oil
1/4 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 1/2 Cups Flour
1 Teaspoon Salt coarse
3 Eggs beaten
2 Cups Zucchini grated
1 Cup Pecan chopped/optional
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Directions:

1. Preheat oven to 350 degrees. lightly grease and flour two loaf pans.

2. Beat eggs until foamy.

3. Add next four ingredients in order. Add dry ingredients.

4. Bake for one hour.

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Dietary Notes:
This Zucchini-Pecan Bread recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
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Nutritional
Facts
Snapshot:
Fat
40g
61%
Calories
727
36%
Cholesterol
mg
33%
$28.08 Grocery Cost
$3.51 Cost Per Serving
Total Recipe Cost: $28.08
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