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Amy Iannelli: "This truly is the best ever. I have made it many…" Read More
10Ingredients
90Minutes
260Calories
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Ingredients
US|METRIC
20 SERVINGS
- 2 cups shredded zucchini (about 1 medium sized zucchini)
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 tsp. vanilla extract
- 3 cups all purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 2 tsp. canela
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Directions
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat1g5% |
Trans Fat0g |
Cholesterol30mg10% |
Sodium200mg8% |
Potassium65mg2% |
Protein3g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber<1g3% |
Sugars21g |
Vitamin A2% |
Vitamin C4% |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Amy Iannelli 2 years ago
This truly is the best ever. I have made it many times. This time I made it with oat flour— still good, with that nice sugary crust on top! I love that the recipe makes two loaves — nice for sharing. One note that I would add is that it is imperative to drain the zucchini. After shredding the zucchini, place it into a kitchen towel and squeeze it over the kitchen sink. It will release a significant amount of water. After draining the zucchini, gently separate the ball of shredded zucchini with your fingers, and THEN measure the 2 cups. Don’t worry, there will be plenty of moisture to keep your bread from becoming too dry.