Pineapple Zucchini Bread

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Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 150.1

Total Fat: 3.4 g
Cholesterol: 8.9 mg
Sodium: 162.1 mg
Total Carbs: 27.9 g
Dietary Fiber: 0.9 g
Protein: 2.5 g

View full nutritional breakdown of Pineapple Zucchini Bread calories by ingredient

Introduction

I found this recipe online the other night and tried it out. It is really yummy and moist. I love the pineapple pieces in it too! I found this recipe online the other night and tried it out. It is really yummy and moist. I love the pineapple pieces in it too!

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 24

Ingredients

1 1/2 Cups Sugar

2/3 Cup Unsweetened Applesauce

1/3 Cup Canola Oil

2 Egg whites

1 Egg

2 tsp Vanilla Extract

3 Cups all-purpose Flour

2 tsp Ground Cinnamon

1 1/2 tsp Baking Powder

1 tsp Salt

3/4 tsp Ground Nutmeg

1/2 tsp Baking Soda

2 Cups shredded Zucchini

1 can (8 ounces) unsweetened crushed Pineapple, drained

Directions

In a large bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini and pineapple. Transfer to two 8-in.x4-in. loaf pans coated with cooking spray. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Makes 2 loaves (12 slices each).

Number of Servings: 24

Recipe submitted by SparkPeople user AMYSTINSON2002.