Pineapple Zucchini Bread
Lower-sugar pineapple zucchini bread.
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 (8.5-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)
- Mix oil, eggs, Equal® and vanilla in large bowl; stir in zucchini and pineapple.
- Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
- Spread batter evenly in 2 greased and floured 8x4-inch loaf pans.
- 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.
Nutritional 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®.