Pineapple Zucchini Bread

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 202.2

Total Fat: 1.8 g
Cholesterol: 0.0 mg
Sodium: 313.3 mg
Total Carbs: 44.4 g
Dietary Fiber: 2.0 g
Protein: 3.1 g

View full nutritional breakdown of Pineapple Zucchini Bread calories by ingredient

Introduction

A Very Unique Bread, Adapted from A Recipe on Recipe Zaar, to calculate nutrition A Very Unique Bread, Adapted from A Recipe on Recipe Zaar, to calculate nutrition

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 16

Ingredients

3 cups regular flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 cups grated zucchini

1/2 cup grated carrots

1 8oz can crushed pineapple (drained)

1.5 cups granulated white sugar

1 Cup applesauce

1 Tbsp oil

4 Tbsp ground flax seed (or 4 eggs, not in nutrition ammount however)

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tsp vanillia extract

1 tsp salt

Directions

Makes 2 Loaves

1 Combine flour, baking powder, baking soda and salt.

2 Mix Flax seed with 7 Tablespoons water and mic for 30 sec until egg consistency. In a large bowl, mix oil, flax mixture, vanilla, sugar, cinnamon, and nutmeg. blend in pineapple, zucchini and carrots. Stir flour mixture into zucchini mixture. Fold in chopped walnuts. Pour batter into two greased and floured 9 x 5 loaf pans.

3 Bake at 350°F for 1 hour. Cool on wire racks.

4 Tip: If you have an abundance of zucchini on hand, grate the zucchini and some carrots and store them in freezer bags (2 cups zucchini and 1/2 cup of carrots). This freezes really well and you will always have the zucchini and carrots on hand to make this bread in the fall and winter months. This will also save time during the preparation.

Number of Servings: 16

Recipe submitted by SparkPeople user JADIASHADOWCAT.