Pineapple Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
6 egg whites1 cup Splenda1/2 cup sugar1/4 cup Splenda brown sugar blend2 tsp vanilla 2 cup zucchini, grated 3/4 cup fat free Greek yogurt 3 cup flour 2 tsp baking soda 1 tsp salt 1/2 tsp baking powder 1 1/2 tsp cinnamon 3/4 tsp nutmeg 1 cup no sugar added crushed pineapple, drained
1. Preheat oven to 350 degrees. Lightly spray 2 loaf pants with cooking spray and set aside.
2. In the bowl of a stand mixer, beat egg whites, sugars and vanilla. Add yogurt, zucchini and pineapple and mix well.
3. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the egg mixture and mix just until combined. Pour into the prepared pans.
4. Bake for 1 hour or until a toothpick inserted near the center comes out clean.
Serving Size: Makes 2 loaves, 12 slices per loaf
2. In the bowl of a stand mixer, beat egg whites, sugars and vanilla. Add yogurt, zucchini and pineapple and mix well.
3. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the egg mixture and mix just until combined. Pour into the prepared pans.
4. Bake for 1 hour or until a toothpick inserted near the center comes out clean.
Serving Size: Makes 2 loaves, 12 slices per loaf
Nutritional Info Amount Per Serving
- Calories: 99.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 229.6 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 0.6 g
- Protein: 3.5 g
Member Reviews