Zucchini Bread VI

4.5
(88)

This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans.

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Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
Servings:
12
Yield:
1 - 9x5 inch loaf

Ingredients

  • 2 cups all-purpose flour

  • ¾ teaspoon baking powder

  • ¾ teaspoon baking soda

  • ¾ teaspoon salt

  • ¾ teaspoon ground cinnamon

  • 3 eggs

  • 1 cup white sugar

  • cup vegetable oil

  • 1 ⅓ cups grated zucchini

  • ¾ teaspoon lemon extract

  • cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.

  2. In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.

  3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts (per serving)

312 Calories
18g Fat
34g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 312
% Daily Value *
Total Fat 18g 23%
Saturated Fat 2g 12%
Cholesterol 47mg 16%
Sodium 274mg 12%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 5%
Total Sugars 17g
Protein 5g
Vitamin C 2mg 12%
Calcium 35mg 3%
Iron 1mg 8%
Potassium 101mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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