Recipe Details
Ingredients
-
3largeeggs
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1cupwhite sugar
-
1cupgrated zucchini
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¾cupvegetable oil
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2bananas, mashed
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⅔cuppacked brown sugar
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2teaspoonsvanilla extract
-
3 ½cupsall-purpose flour
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1tablespoonground cinnamon
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1 ½teaspoonsbaking powder
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1teaspoonbaking soda
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1teaspoonsalt
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½cupdried cranberries
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½cupchopped walnuts
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch bread loaf pans.
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Beat eggs in a large bowl with an electric mixer until light yellow and frothy. Add white sugar, zucchini, oil, bananas, brown sugar, and vanilla; beat until well combined. Stir in flour, cinnamon, baking powder, baking soda, and salt. Fold in cranberries and nuts. Divide batter evenly between the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe20 | |
| Calories272 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 2g |
9% |
| Cholesterol 28mg |
9% |
| Sodium 230mg |
10% |
| Total Carbohydrate 40g |
15% |
| Dietary Fiber 2g |
5% |
| Total Sugars 21g |
|
| Protein 4g |
8% |
| Vitamin C 2mg |
2% |
| Calcium 42mg |
3% |
| Iron 1mg |
8% |
| Potassium 117mg |
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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