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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 128.9
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.2 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.4 g

View full nutritional breakdown of Rumbamel's Veggie and Pineapple Bread calories by ingredient
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Rumbamel's Veggie and Pineapple Bread

Submitted by: RUMBAMEL

Introduction

I have made a similar recipe, but decided to add some carrots and more fiber. Yum! I have made a similar recipe, but decided to add some carrots and more fiber. Yum!
Number of Servings: 24

Ingredients

    -2 C shredded Zucchini, about 1 med. zucchini
    -3 large eggs
    -2 t vanilla extract
    -3/4 C unsweetened applesauce (this is the result of 1 C applesauce that has been drained for 15 minutes)
    -3/4 C unsweetened crushed pineapple (sometimes I just use tidbits or whatever and crush them myself, but drain it first)
    -1/2 C shredded carrots (baby) or about 2.3-2.4 oz
    -1 T canola oil

    -1 C all purpose white flour (I ran out)
    -1 1/3 C whole wheat flour (I ran out of this, too)
    -1 C old fashioned quick cooking oats
    -2 heaping teaspoons of Metamucil, Clear and Natural, a fiber supplement powder
    -3/4 C Granulated sugar (regular white)
    -1 1/2 t ground cinnamon
    -3/4 t ground nutmeg

    -90 g or 3/4 C chopped walnuts like Diamond

Directions

--Crush the pineapple if you don't have crushed canned pineapple. Shred the zuccini and carrots and add them to a medium to large bowl with all the other wet ingredients (top list). Mix well and set aside.

--Mix the dry ingredients, including the walnuts, in a large bowl. Add the dry to the wet and mix, just until moistened.

--Pour into a lightly sprayed 9 x 13 casserole dish or 2 loaf pans and cook at 350 degrees for 50-60 minutes or until a knife in the middle comes out clean. Let stand for 10 minutes before removing from loaf pans or dish.

--Makes 24 servings. (If using loaf pans their will be 12 slices in each loaf.

--Enjoy!!


Serving Size: Makes 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user RUMBAMEL.






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