Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
858
Calories
38g
Protein
24g
Fat
122g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (10 ounces) unbleached all-purpose flour, plus more for dusting pan
- 1 pound zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded, each half cut into 1-inch pieces
- ¾ cup (5¼ ounces) granulated sugar
- ½ cup pecans or walnuts, chopped coarse
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup plain yogurt
- 2 large eggs, beaten lightly
- 1 tablespoon juice from 1 lemon
- 6 tablespoons (¾ stick) unsalted butter, melted and cooled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes