Lisa B's Pineapple Zucchini Bread

Name: Lisa B''s Pineapple Zucchini Bread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: 3/4 cup of Egg Beaters (equivalent to 3 eggs); 1 cup Canola Oil; 2 cups Fresh Grated Zucchini; 1 20oz Can Crushed Pineapple; 1 cup Splenda Sugar Blend for Baking; 1 tsp Splenda Brown Sugar; 2 cups Whole Wheat Flour; 1 cup Wheat Bran; 2 tsp Baking Soda; 1/2 tsp Baking Powder; 2 tsp Cinnamon; 1 cup Chopped Walnuts

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 10

Ingredients

3/4 cup of Egg Beaters (equivalent to 3 eggs)1 cup Canola Oil2 cups Fresh Grated Zucchini1 20oz Can Crushed Pineapple1 cup Splenda Sugar Blend for Baking1 tsp Splenda Brown Sugar2 cups Whole Wheat Flour1 cup Wheat Bran2 tsp Baking Soda1/2 tsp Baking Powder2 tsp Cinnamon1 cup Chopped Walnuts

Directions

Drain the pineapple and zucchini as much as possible. Combine dry ingredients and wet ingredients seperately. Blend together. Spray tiny loaf pans (or 2 9x5 bread loaf pans) with Butter Flavored Pam. Fill each of 10 1/2 tiny loaf pans with 1/2 cup of batter. Bake 40 minutes at 350 degrees.

Serving Size:�Makes 10 1/2 tiny loafs or 2 9x5 bread pan loafs

Servings Per Recipe: 10

Nutritional Info Amount Per Serving