Twisted Zucchini Loaf

Name: Twisted Zucchini Loaf
Yield: 4 servings
Ingredients: 3 1/2 c. all-purpose flour; 1 1/4 c. brown sugar; 1 Tbsp. baking powder; 1/2 tsp. salt; 2 c. grated zucchini; 2 eggs; 1/4 c. vegetable oil; 1 c. each grated carrot and drained crushed pineapple; 1/2 c. shredded coconut

Vegetarian

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Ingredients

3 1/2 c. all-purpose flour ⓘ
1 1/4 c. brown sugar ⓘ
1 Tbsp. baking powder ⓘ
1/2 tsp. salt ⓘ
2 c. grated zucchini ⓘ
2 eggs ⓘ
1/4 c. vegetable oil ⓘ
1 c. each grated carrot and drained crushed pineapple ⓘ
1/2 c. shredded coconut ⓘ

Instructions

Heat oven to 350°.
In bowl, combine first 4 ingredients. Squeeze water from zucchini; stir zucchini into bowl with remaining ingredients.
Bake in greased 9-inch loaf pan 1 hour. Cover with foil.
Bake 30 minutes.
Makes 16 servings.

Nutrition & Diet Analysis (per serving)

596 kcal 30% DV

Protein Fat Carbs

Macronutrients

Protein 7.5g 15% DV

Total Fat 23.9g 31% DV

Carbs 95.7g 35% DV

Fiber 9.1g 33% DV

Sugar 36.2g 72% DV

Electrolytes

Sodium 12638.2mg 100% DV

Potassium 992.8mg 21% DV

Cholesterol 78mg 26% DV

Vitamins & Minerals

Vitamin A 1078.8mcg 100% DV

Vitamin C 9.1mg 10% DV

Calcium 1618.5mg 100% DV

Iron 6.4mg 35% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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