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Pineapple Zucchini Bread Recipe

Warm on the inside with a slightly crunchy crust, Nancy Skramstead's Pineapple Zucchini Bread is a delicious addition to any plate. Just imagine waking up on a weekend morning with the smell of fresh baked bread in the air; breakfast simply couldn't be better. Nancy sends this recipe from Billings, Montana.

This recipe is:

Healthy

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24 Servings
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

2 cups sugar
1 cup vegetable oil
3 eggs
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
3/4 cup chopped walnuts

Directions

In a large bowl, beat the sugar, oil, eggs 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 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 completely. Yield: 2 loaves (12 slices each).

Lighter version: Makeover Pineapple Zucchini Bread

Nutrition Facts: 1 slice equals 243 calories, 12 g fat (2 g saturated fat), 27 mg cholesterol, 158 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Pineapple Zucchini Bread published in Light & Tasty June/July 2007

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