Zucchini Pineapple Bread Recipe
Meals are even more memorable when I complement them with this light garden-fresh bread. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 32
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup vegetable oil
- 1 cup chopped nuts
- 3/4 teaspoon ground nutmeg
- 1-1/2 teaspoons ground cinnamon
- 1 can (8 ounces) crushed pineapple drained
- 2 cups finely shredded zucchini
- 1 cup raisins optional
- Carbohydrate 13.7001618278655 g
- Cholesterol 31.0135416665631 mg
- Fat 19.1284662185715 g
- Fiber 0.882739591106839 g
- Protein 3.02146335075005 g
- Saturated Fat 8.07945134664214 g
- Serving Size 1 1 serving (62g)
- Sodium 3733.51873457171 mg
- Sugar 12.8174222367587 g
- Trans Fat 1.03900771727329 g
- Calories 234 calories
Directions In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350degrees 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. Yield: 2 loaves. Originally published as Pineapple Zucchini Bread in Country Woman September/October 2000, p31 Nutritional Facts 1 serving (1 slice) equals 202 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 166 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
