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Zucchini Pineapple Bread

Nutrition Facts
Servings per Recipe:
24 servings
 Amount Per Serving
Calories 200
Fat 7g
Sodium 220mg
Total carbohydrate 33g
Fiber 2g
Protein  3g
3 eggs
½ cup vegetable oil
½ cup applesauce
2 cups sugar
2 tsp. vanilla extract
2 large zucchini squash, to make 2 cups shredded
1 can crushed pineapple, drained
1½ cups whole wheat flour
1½ cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
¼ tsp. baking powder
1½ tsp. cinnamon
¾ tsp. nutmeg
½ cup chopped walnuts
  1. Preheat oven to 350 degrees F.
  2. Shred zucchini - Wash zucchini and slice off both ends. Remove seeds by removing core. Cut zucchini into large chunks and grate. Measure shredded zucchini by packing firmly into a measuring cup.
  3. In a large mixing bowl combine eggs, oil, applesauce, sugar, vanilla, shredded zucchini, and pineapple.
  4. In a separate bowl, stir together flours, baking soda, salt, baking powder, cinnamon, nutmeg, and walnuts.
  5. Slowly add dry ingredients to the zucchini mixture and mix well. Pour batter into 2 greased loaf pans.
  6. Bake for about one hour or until toothpick inserted in middle comes out clean.
  7. Cool down then remove and place on wire rack to cool completely.

Keywords: bread, nuts , pineapple, walnuts, whole wheat, zucchini

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