Zucchini Pineapple Quick Bread

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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 118.7
  • Total Fat: 0.7 g
  • Cholesterol: 15.2 mg
  • Sodium: 150.1 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.6 g

View full nutritional breakdown of Zucchini Pineapple Quick Bread calories by ingredient
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Number of Servings: 28


    1.5 c sifted white flour
    1.5 c sifted whole wheat flour
    1 tsp. salt
    1 tsp. baking soda
    1/2 tsp. baking powder
    1 1/2 tsp. ground cinnamon
    2 large eggs
    2 c. sugar
    2 c. grated zucchini (pat with paper towels)
    2/3 c. applesauce
    1/2 c. egg substitute
    2 tsp. vanilla extract
    2-8oz. cans crushed pineapple in juice, drained


Preheat oven to 325. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients in a large bowl, stirring well with a whisk.

Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, applesauce, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moise. Fold in pineapple. Spoonbatter into 2 (9x5inch) 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. Yield 2 loaves, 14 servings per loaf. One serving equals 1 slice.

Number of Servings: 28

Recipe submitted by SparkPeople user CHANA27.

TAGS:  Snacks |

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Member Ratings For This Recipe

  • Yum! I made this but as muffins, used whole wheat and whole wheat pastry flour which lightened up the texture, and added a few mini chips. They are moist and filling! - 8/3/09

    Was this review helpful?   yes  No
  • This sounds really good, Chana! I'll have to try it! Maybe make 1 loaf to start.... 081101

    Congrats on Your terrific weight loss!
    - 11/1/08

    Was this review helpful?   yes  No
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