Zucchini Carrot Bread with Pineapple
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup white flour1 cup whole wheat flour1 cup Splenda1 tsp baking soda1 tsp baking powder3/4 tsp salt3 tsp "autumn spice" blend (equal parts cinnamon, nutmeg, allspice, and ginger)1 cup unsweetened applesauce1 tbsp vanilla extract3 eggs1/2 cup canned crushed pineapple, drained1 1/2 cup shredded carrot1 1/2 cup shredded zucchini
1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, whisk together flours, baking soda, baking powder, Splenda, salt, and spice blend. Create a well in center of mixture.
3. Add eggs, applesauce, vanilla, pineapple, carrot, and zucchini to well and mix until all powdered mixture is encorporated.
4. Pour mixture into a bread pan/dish sprayed with cooking spray. Bake for 60 minutes, or until set. Remove from heat and allow to cool completely before cutting.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user OCEANA9191.
2. In a large mixing bowl, whisk together flours, baking soda, baking powder, Splenda, salt, and spice blend. Create a well in center of mixture.
3. Add eggs, applesauce, vanilla, pineapple, carrot, and zucchini to well and mix until all powdered mixture is encorporated.
4. Pour mixture into a bread pan/dish sprayed with cooking spray. Bake for 60 minutes, or until set. Remove from heat and allow to cool completely before cutting.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user OCEANA9191.
Nutritional Info Amount Per Serving
- Calories: 139.9
- Total Fat: 1.9 g
- Cholesterol: 63.8 mg
- Sodium: 205.9 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 2.7 g
- Protein: 5.3 g
Member Reviews
-
JOYSNEWDAY
This was too spicy for my family. Otherwise it was pretty good. - 6/9/10
Reply from OCEANA9191 (6/23/10)
That would make sense, as I meant to say 3 tsp of spices, not 3 tbsp. Sorry about that! Hope you enjoy it better next time.