RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6429
| View Recipe |
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| Recipe Name: |
Zucchini Quick Bread - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
55.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.58
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 6 demi loaves or 2 regular loaves.
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Ingredients:
1 Pound flour, pastry
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Directions:
Plump raisins: Put raisins in a saucepan and cover completely with water. Boil water 10-20 seconds. Strain and spread raisins on parchment paper to dry and cool. Raisins should be added to mixture after they dry, otherwise they will sink to the bottom of the batter.
Beat the eggs. Add oil, sugar, and vanilla. Mix well. Sift flour, baking soda, baking powder, and salt. Add alternately with the zucchini to the liquids starting and ending with the flour. Add nuts and raisins. Pour into greased pans and bake. Bake at 350 degrees for 55 minutes. Cool on racks. |
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| Nutrition per Serving: |
| Calories: |
106 |
Total Carbs: |
0.3 |
Net Carbs: |
0.5 |
| Cholesterol: |
70.3 |
Fat: |
10.8 |
Protein: |
1.86 |
| Fiber: |
-0.17 |
Sodium: |
312.92 |
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