Zucchini Pineapple Quick Bread
- Number of Servings: 28
Ingredients
1.5 c sifted white flour1.5 c sifted whole wheat flour1 tsp. salt1 tsp. baking soda1/2 tsp. baking powder1 1/2 tsp. ground cinnamon2 large eggs2 c. sugar2 c. grated zucchini (pat with paper towels)2/3 c. applesauce1/2 c. egg substitute2 tsp. vanilla extract2-8oz. cans crushed pineapple in juice, drained
Preheat oven to 325. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients in a large bowl, stirring well with a whisk.
Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, applesauce, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moise. Fold in pineapple. Spoonbatter into 2 (9x5inch) loaf pans coated with baking spray. Bake at 325 for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Yield 2 loaves, 14 servings per loaf. One serving equals 1 slice.
Number of Servings: 28
Recipe submitted by SparkPeople user CHANA27.
Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, applesauce, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moise. Fold in pineapple. Spoonbatter into 2 (9x5inch) loaf pans coated with baking spray. Bake at 325 for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Yield 2 loaves, 14 servings per loaf. One serving equals 1 slice.
Number of Servings: 28
Recipe submitted by SparkPeople user CHANA27.
Nutritional Info Amount Per Serving
- Calories: 118.7
- Total Fat: 0.7 g
- Cholesterol: 15.2 mg
- Sodium: 150.1 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 1.2 g
- Protein: 2.6 g
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