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Pineapple Zucchini Bread Recipe

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This recipe for Pineapple Zucchini Bread is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups sugar
2/3 cup unsweetened applesauce
1/3 cup canola oil
2 egg whites
1 egg
2 tsp. vanilla extract
3 cups flour
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1 tsp. salt
3/4 tsp. ground nutmeg
1/2 tsp. baking soda
2 cups shredded zucchini
8 oz. unsweetened crushed pineapple, drained
1/3 cup chopped walnuts
Directions:
Directions:
In a large bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Number Of Servings:
Number Of Servings:
3 loaves (12 slices each)
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
1 slice equals 159 calories, 5g fat (trace saturated fat), 27g carbohydrate, 1g fiber, 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

 

 

 

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