About

Make this for: Snack

Category: Breads & Muffins

This Recipe Makes: 20 Serving(s)

Summary

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)

Instructions

• 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)

Diabetic Exchanges

• Starch: 1
• Fat: 1