Snack

Aunt Peggy's Zucchini Bread (no nuts) is for Snack.

Aunt Peggy's Zucchini Bread (no nuts) takes 30 minutes to prepare.

Aunt Peggy's Zucchini Bread (no nuts) takes 50 minutes to cook.

Aunt Peggy's Zucchini Bread (no nuts) makes 64 servings.

The ingredients for Aunt Peggy's Zucchini Bread (no nuts) are:

6 eggs
4 cups sugar
2 cups canola oil
2 TBSP vanilla
4 cups shredded (not sliced) zucchini with skin
6 cups flour
2 tsp cinnamon
2 tsp salt
2 tsp baking soda
1 tsp baking powder

Here is how you make Aunt Peggy's Zucchini Bread (no nuts):

Beat eggs until foamy. Slowly add in sugar. Beat in oil and vanilla. Add zucchini (the other ingredients will pull moisture from the zucchini). Mix in the rest of the ingredients. Pour into 8 greased small loaf pans. Bake at 350* for approximately 50 minutes. Check bread to see if it is done with a toothpick. Bake longer if needed. Do not overbake as it will become dry.Serving Size: Makes 8 small loaves. Each serving is 1/8 of a loaf.Number of Servings: 64Recipe submitted by SparkPeople user SSTENFORS.

The nutritional information for Aunt Peggy's Zucchini Bread (no nuts) is:

• Servings Per Recipe: 64
• Amount Per Serving
• Calories: 150.5

• Total Fat: 7.1 g
• Cholesterol: 16.9 mg
• Sodium: 123.2 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 0.5 g
• Protein: 1.7 g