Zucchini-Pineapple Bread

By ekuhns

Nothing warms up a home more than the smell of fresh baked bread, and this zucchini pineapple bread is no exception.

  • 3 large eggs or 3/4 cup egg substitute

  • 1/3 cup canola oil

  • 2 cups Splenda

  • 1 tablespoon natural vanilla

  • 1 8-ounce can crushed pineapple, packed in natural juice, well drained

  • 2 cups grated zucchini

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups whole wheat flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon baking powder

  • 1 1/2 teaspoons ground cinnamon

  • 3/4 teaspoon ground nutmeg

  • 1 teaspoon salt (optional)

  • 1 cup chopped walnuts

  • 1 cup raisins

  1. Preheat the oven to 375°F. Lightly coat two 8-inch loaf pans with cooking spray.

  2. In a large bowl, beat the eggs; add the oil, Diabetic Sweetener, vanilla, pineapple, and zucchini.

  3. In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss.

  4. Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans.

  5. Bake for 55 minutes or until a tester inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks.

Nutritional Facts

Per serving (bread only)
118 calories (35% calories from fat)
3 g protein
5 g total fat (0.6 g saturated fat)
16 g carbohydrate
2 g dietary fiber
32 mg cholesterol
149 mg sodium
Diabetic exchanges
1 carbohydrate (1 bread/starch)
1 fat

quick breads