Zucchini Carrot Bread with Pineapple
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Zucchini Carrot Bread with Pineapple calories by ingredient
Number of Servings: 10
Ingredients
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1 cup white flour
1 cup whole wheat flour
1 cup Splenda
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3 tsp "autumn spice" blend (equal parts cinnamon, nutmeg, allspice, and ginger)
1 cup unsweetened applesauce
1 tbsp vanilla extract
3 eggs
1/2 cup canned crushed pineapple, drained
1 1/2 cup shredded carrot
1 1/2 cup shredded zucchini
Directions
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.
Member Ratings For This Recipe
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