This recipe has Sugar as 81.2% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.7% of RDA
• Calories: 38.5% of RDA
• Carbs: 19.3% of RDA
• Fat (total lipid): 24.0% of RDA
• Fiber: 19.1% of RDA
• Fructose: 38.4% of RDA
• Protein: 5.5% of RDA
• Sodium: 32.8% of RDA
• Sugar: 81.2% of RDA
• Vitamin A (IU): 7.0% of RDA
• Vitamin B6: 13.0% of RDA
• Vitamin C: 7.6% of RDA
• Iron: 10.8% of RDA
• Magnesium: 2.9% of RDA
• Manganese: 3.4% of RDA
• Niacin: 1.2% of RDA
• Potassium: 3.8% of RDA
• Zinc: 3.3% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 325°F.
2.
Grease a 9” x 5” loaf pan to prevent the bread from sticking.
3.
In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined.
4.
Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
5.
Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok!
6.
Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
7.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8.
Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.
NOTES, TIPS, TRICKS, HINTS, ETC:
This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free baking powder for baking soda.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free baking powder for baking soda.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 770
Protein 6.17 g
Carbohydrates 53.1 g
Iron 2.05 mg
Fiber 5.36 g
Calcium 37.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
