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Hall Cook Book

Zucchini Bread

Category: Bread / Submtd By: Nethella Hall

Yield: 2 Loaves

This is the zucchini bread that mom used to make in the summer using zucchini from her garden -peggy.

3 Eggs	1 Teaspoon Baking Soda
2 Cups Brown Sugar	1 Teaspoon Salt
1 Cup Oil	1/4 Teaspoon Baking Powder
3 Teaspoon Milk	3 Teaspoon Cinnamon
2 Cups Zucchini Pulp	1 Cup Nuts
3 Cups Flour

Preheat the oven to 350 degrees.
Butter and flour 2 loaf pans.

Beat eggs until fluffy.
Add brown sugar and oil. Mix.
Add zucchini pulp and milk. Mix.
In a separate bowl sift the flour, baking soda, salt, baking powder, and cinnamon.
Pour the flour mixture into the zucchini mixture and stir until just mixed.
Fold in the nuts.
Pour batter into the loaf pans and bake for approximately 1 hour.
Remove bread from pans and allow to cool on a cooling rack.


Per Loaf: 3037 Cal (45% from Fat, 7% from Protein, 48% from Carb); 51 g Protein; 156 g Tot Fat; 22 g Sat Fat; 48 g Mono Fat; 374 g Carb; 13 g Fiber; 387 mg Calcium; 18 mg Iron; 1392 mg Sodium; 370 mg Cholesterol

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