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Pineapple Zucchini Bread (Diabetic)

1 cup vegetable oil
3 large eggs
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cups Equal® Spoonful™
1 teaspoon vanilla extract
2 cups shredded zucchini
1 (8 1/2-ounce) can unsweetened crushed pineapple in juice, drained
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts, optional

1. Mix oil, eggs, Equal® and vanilla in large bowl; stir in zucchini and pineapple.
2. Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
3. Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
4. Bake in preheated 350*F (175*C) oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rack.

Makes 2 loaves.

Nutrition Information Per Serving (1 slice): 134 cal., 2 g pro., 14 g carbo., 7 g fat, 20 mg chol., 97 mg sodium.

Food Exchanges: 1 Bread, 1 Fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Click for more information on the artificial sweetner Aspartame.