Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
735
Calories
20g
Protein
20g
Fat
114g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
Directions
1
Grease and flour two 8 x 4- inch loaf pans . Preheat oven to 325°F.
2
Sift together flour, salt, baking powder, baking soda, and cinnamon in a bowl.
3
Beat eggs, oil, vanilla, and sugar together in a large bowl.
4
Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined.
5
Pour batter into prepared pans.
6
Bake for 40 minutes to 1 hour, or until tester inserted into the center comes out clean.
7
Cool in pan for 20 minutes. Remove from pan and completely cool.
Recipe sourced from
wikibooks