Zucchini Bread(Muffins)

Name: Zucchini Bread(Muffins)
Yield: 4 servings
Ingredients: 3 eggs, beaten; 2 c. zucchini, chopped (no seed); 1 c. oil; 2 c. sugar; 1 Tbsp. vanilla; 3 c. flour; 1 tsp. baking soda; 1 Tbsp. cinnamon; 1 tsp. salt; 1/4 tsp. baking powder

Vegetarian

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Ingredients

3 eggs, beaten ⓘ
2 c. zucchini, chopped (no seed) ⓘ
1 c. oil ⓘ
2 c. sugar ⓘ
1 Tbsp. vanilla ⓘ
3 c. flour ⓘ
1 tsp. baking soda ⓘ
1 Tbsp. cinnamon ⓘ
1 tsp. salt ⓘ
1/4 tsp. baking powder ⓘ

Instructions

Blend together first 5 ingredients.
In a separate bowl mix next 5 ingredients.
Slowly add dry mixture to wet mixture.
Pour into lightly greased and floured bread pans.
Cook at 325° for 1 hour or for muffins cook at 325° for 20 to 25 minutes.

Nutrition & Diet Analysis (per serving)

641 kcal 32% DV

Protein Fat Carbs

Macronutrients

Protein 6.3g 13% DV

Total Fat 33.7g 43% DV

Carbs 68.7g 25% DV

Fiber 2.4g 9% DV

Sugar 10.3g 21% DV

Electrolytes

Sodium 19333mg 100% DV

Potassium 358.3mg 8% DV

Cholesterol 65.8mg 22% DV

Vitamins & Minerals

Vitamin A 18.3mcg 2% DV

Vitamin C 13.7mg 15% DV

Calcium 1594.3mg 100% DV

Iron 5.1mg 28% 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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