Zucchini Carrot Bread with Pineapple

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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
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Number of Servings: 10


    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


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.

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Member Ratings For This Recipe

  • Good
    This was too spicy for my family. Otherwise it was pretty good. - 6/9/10

    Reply from OCEANA9191 (6/23/10)
    That would make sense, as I meant to say 3 tsp of spices, not 3 tbsp. Sorry about that! Hope you enjoy it better next time.

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