Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 202
  • Fat:
  • 10 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 20 mg
  • Sodium:
  • 166 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g
Contest Winning Recipe

Pineapple Zucchini Bread

Meals are even more memorable when I complement them with this light garden-fresh bread. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice.

SERVINGS

32

CATEGORY

Breads

METHOD

Baked

PREP

15 min.

COOK

50 min.

TOTAL

65 min.

INGREDIENTS

  • 3 eggs
  • 2 cups finely shredded zucchini
  • 1 cup vegetable oil
  • 1 can (8 ounces) crushed pineapple, drained
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1 cup chopped nuts
  • 1 cup raisins, optional

DIRECTIONS

In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired.
    Pour into two greased 8-in. x 4-in. loaf pans. 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. Yield: 2 loaves.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008