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Makeover Pineapple Zucchini Bread

This lightened-up bread features a crunchy crust and delectable taste. Our pros achieved the moist center Nancy Skramsted of Billings, Montana was looking for. And it definitely tastes delicious, even though more than half the fat and over a third of the calories went missing from the original.

24 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

1-1/2 cups sugar
2/3 cup unsweetened applesauce
1/3 cup canola oil
2 egg whites
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
2 cups shredded zucchini
1 can (8 ounces) unsweetened crushed pineapple, drained
1/3 cup chopped walnuts

Directions

In a large bowl, beat the sugar, applesauce, oil, egg whites, egg and
vanilla until well blended. Combine the flour, cinnamon, baking
powder, salt, nutmeg and baking soda; gradually beat into sugar
mixture until blended. Stir in the zucchini, pineapple and walnuts.
Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.

2 of 2

Makeover Pineapple Zucchini Bread (continued)

Directions (continued)

Bake at 350° for 50-60 minutes or until a toothpick inserted
near the center comes out clean. Cool for 10 minutes before removing
from pans to wire racks to cool completely. Yield: 2 loaves (12
slices each).

Nutrition Facts: 1 slice equals 159 calories, 5 g fat (trace saturated fat), 9 mg cholesterol, 158 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.