Lisa B's Pineapple Zucchini Bread

Lisa B's Pineapple Zucchini Bread
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 466.3
  • Total Fat: 27.5 g
  • Cholesterol: 0.2 mg
  • Sodium: 283.0 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 6.8 g
  • Protein: 7.4 g

View full nutritional breakdown of Lisa B's Pineapple Zucchini Bread calories by ingredient
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You can cut these loafs in half for a satisfying smaller portion. You can cut these loafs in half for a satisfying smaller portion.
Number of Servings: 10


    3/4 cup of Egg Beaters (equivalent to 3 eggs)
    1 cup Canola Oil
    2 cups Fresh Grated Zucchini
    1 20oz Can Crushed Pineapple
    1 cup Splenda Sugar Blend for Baking
    1 tsp Splenda Brown Sugar
    2 cups Whole Wheat Flour
    1 cup Wheat Bran
    2 tsp Baking Soda
    1/2 tsp Baking Powder
    2 tsp Cinnamon
    1 cup Chopped Walnuts


Try filling the load pans or muffin pans with 1/4 cup of batter to double the yield and cut the calories in half. Trim the cooking time to 25 - 30 minutes with this amount.


Drain the pineapple and zucchini as much as possible. Combine dry ingredients and wet ingredients seperately. Blend together. Spray tiny loaf pans (or 2 9x5 bread loaf pans) with Butter Flavored Pam. Fill each of 10 1/2 tiny loaf pans with 1/2 cup of batter. Bake 40 minutes at 350 degrees.

Serving Size: Makes 10 1/2 tiny loafs or 2 9x5 bread pan loafs

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