| Butterscotch Zucchini Bread
3 eggs
1 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups grated zucchini
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1/2 cup rolled oats
1 (3.4-ounce) package butterscotch pudding mix
1 cup nuts or 1 cup raisins or 1 cup datesLemon Frosting
2 cups confectioner's sugar
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 cup butter
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Mix bread ingredients. Pour into 2 greased, floured, wax paper lined pans. Bake 1 hour at 350ºF degrees. Blend ingredients for lemon frosting and spread over tops of loaves after cooled.
Source: foodgeeks.com Yield: 2 loaves
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Per Serving (excluding unknown items): 462 Calories; 23g Fat (43.3% calories from fat); 5g Protein; 62g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 292mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 5663 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 2130706543 0 0 0 0 0 0
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