Zucchini-Pineapple Quick Bread
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 157.2
- Total Fat: 3.1 g
- Cholesterol: 13.3 mg
- Sodium: 151.0 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 1.1 g
- Protein: 2.6 g
View full nutritional breakdown of Zucchini-Pineapple Quick Bread calories by ingredient
Introduction
Makes 2 full size loafs. Makes 2 full size loafs.Number of Servings: 28
Ingredients
-
3 cups sifted all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
2 large eggs
2 cups sugar
2 cups grated zucchini (about 1 1/2 medium zucchini)
1/3 cup canola oil
1/3 cup unsweetened apple sauce
1/2 cup egg substitute
2 teaspoons vanilla extract
2 (8-ounce) cans crushed pineapple in juice, drained
Baking spray with flour
Tips
very good as muffins (cook about 25-30 minutes) for mini loaf pans bake about(35-40 minutes)
Directions
1. Preheat oven to 325°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.
3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, apple sauce, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) 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.
Serving Size: makes 2 loaves at 14 slices each or about 28 muffins
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.
3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, apple sauce, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) 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.
Serving Size: makes 2 loaves at 14 slices each or about 28 muffins