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Lemon Zucchini Bread

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.5306
Energy (kCal)1623.8095
Carbohydrates (g)156.4331
Total fats (g)114.3502
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 45 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan. | 2. In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan. | 3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 1 1/2 cups shredded 31.62 5.7846 2.2506 0.5952
    white sugar 3/4 cup 580.5 149.97 0.0 0.0
    egg 1 71.5 0.36 6.28 4.755
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    purpose flour 1 1/2 cups - - - -
    salt 1/2 teaspoon - - - -
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    baking powder 1/4 teaspoon 0.6095 0.3185 0.0 0.0
    cinnamon 1 teaspoon ground - - - -
    lemon zest 2 teaspoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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