Pineapple Zucchini Loaf with Splenda
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 166.9
- Total Fat: 10.0 g
- Cholesterol: 26.5 mg
- Sodium: 171.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 2.4 g
- Protein: 3.1 g
View full nutritional breakdown of Pineapple Zucchini Loaf with Splenda calories by ingredient
Number of Servings: 48
Ingredients
-
6 large eggs
4 cup Splenda
4 cup shredded, unpeeled zucchini
1 - 14 oz can crushed pineapple, drained
2 cup canola oil
6 cup whole wheat flour
1.5 tsp nutmeg
1 tsp salt
3 tsp cinnamon
4 tsp baking soda
1 tsp baking powder
2 cup raisins, optional (in calorie count)
2 cup chopped nuts, optional (not in calorie count)
Directions
1. Mix eggs and Splenda
2. Spoon in zucchini and pineapple
3. Add all other ingredients
4. Pour into 4 large, bottoms greased, loaf pans
5. Bake 1 hour at 350 F or until done
Makes 4 (12 serving) loaves
Number of Servings: 48
Recipe submitted by SparkPeople user MOM-2FURBABIES.
2. Spoon in zucchini and pineapple
3. Add all other ingredients
4. Pour into 4 large, bottoms greased, loaf pans
5. Bake 1 hour at 350 F or until done
Makes 4 (12 serving) loaves
Number of Servings: 48
Recipe submitted by SparkPeople user MOM-2FURBABIES.