Pineapple Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 cups regular flour1 1/2 tsp baking powder1 1/2 tsp baking soda2 cups grated zucchini1/2 cup grated carrots1 8oz can crushed pineapple (drained)1.5 cups granulated white sugar1 Cup applesauce1 Tbsp oil4 Tbsp ground flax seed (or 4 eggs, not in nutrition ammount however)1 1/2 tsp ground cinnamon1/2 tsp ground nutmeg2 tsp vanillia extract1 tsp salt
Makes 2 Loaves
1 Combine flour, baking powder, baking soda and salt.
2 Mix Flax seed with 7 Tablespoons water and mic for 30 sec until egg consistency. In a large bowl, mix oil, flax mixture, vanilla, sugar, cinnamon, and nutmeg. blend in pineapple, zucchini and carrots. Stir flour mixture into zucchini mixture. Fold in chopped walnuts. Pour batter into two greased and floured 9 x 5 loaf pans.
3 Bake at 350°F for 1 hour. Cool on wire racks.
4 Tip: If you have an abundance of zucchini on hand, grate the zucchini and some carrots and store them in freezer bags (2 cups zucchini and 1/2 cup of carrots). This freezes really well and you will always have the zucchini and carrots on hand to make this bread in the fall and winter months. This will also save time during the preparation.
Number of Servings: 16
Recipe submitted by SparkPeople user JADIASHADOWCAT.
1 Combine flour, baking powder, baking soda and salt.
2 Mix Flax seed with 7 Tablespoons water and mic for 30 sec until egg consistency. In a large bowl, mix oil, flax mixture, vanilla, sugar, cinnamon, and nutmeg. blend in pineapple, zucchini and carrots. Stir flour mixture into zucchini mixture. Fold in chopped walnuts. Pour batter into two greased and floured 9 x 5 loaf pans.
3 Bake at 350°F for 1 hour. Cool on wire racks.
4 Tip: If you have an abundance of zucchini on hand, grate the zucchini and some carrots and store them in freezer bags (2 cups zucchini and 1/2 cup of carrots). This freezes really well and you will always have the zucchini and carrots on hand to make this bread in the fall and winter months. This will also save time during the preparation.
Number of Servings: 16
Recipe submitted by SparkPeople user JADIASHADOWCAT.
Nutritional Info Amount Per Serving
- Calories: 202.2
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 313.3 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 2.0 g
- Protein: 3.1 g
Member Reviews
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LUCKYGAL99
I made this with some changes. Used whole wheat for half the flour. Omitted the carrots and used a 20 oz. can of pineapple. Omitted the oil and nutmeg. Used 2 tsp. of cinnamon. Used half the salt. Added a handful of walnuts, chopped . Made muffins, 2 1/2 doz. 20 mins. at 350. Will make again. Thanks - 7/21/10