Make this for: Snack
Category: Breads & Muffins
This Recipe Makes: 20 Serving(s)
Zucchini is known for creating a moist, tasty bread but with this variation you also have crushed pineapple and its all spiced with cinnamon and nutmeg. A wonderful bread you`ll want to make often!
What you'll need
- 1 med Butter-flavored cooking spray
- 3 large eggs or 3/4-cup egg substitute
- 1/3 cup olive oil
- 7 packet(s) sweetener
- 1 tbsp. natural vanilla
- 8 oz crushed pineapple, packed in natural juice, well drained
- 2 cup grated zucchini
- 1 1/2 cup all-purpose flour
- 1 1/2 cup whole wheat flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 1 tsp. salt (optional)
- 1 cup chopped walnuts or pecans (optional)
- Step 1
Preheat the oven to 375-degrees. Lightly coat two 8-inch loaf pans with cooking spray.
- Step 2
In a large bowl, beat the eggs; add the oil, sweetener, vanilla, pineapple, and zucchini.
- Step 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.
- Step 4
Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans.
- Step 5
Bake for 40 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.
- Step 6
Note: This loaf freezes well. You can top it with frozen fat-free whipped topping, or fat free, sugar-free vanilla yogurt, if desired.
- Step 7
Recipe makes 2 loaves (10 servings each)