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Makeover Pineapple Zucchini Bread Recipe
Makeover Pineapple Zucchini Bread Recipe photo by Taste of Home
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Makeover Pineapple Zucchini Bread Recipe

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4.5 21 18
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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.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 24 servings

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

Nutritional Facts

1 slice: 159 calories, 5g fat (0g saturated fat), 9mg cholesterol, 158mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. 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.
  2. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. 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).
Originally published as Makeover Pineapple Zucchini Bread in Light & Tasty June/July 2007, p10


Reviews for Makeover Pineapple Zucchini Bread

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
shelleyjCA2AZ 152363
Reviewed Aug. 24, 2014

"made this recipe today....really good...I baked 4 small loaves and one 8 X 4 loaf....the small loaves went into the freezer....we will take the larger on vacation...I did use 2 eggs in place of the 1 egg and 2 egg whites and no nuts..."

MY REVIEW
kindlefoster 95786
Reviewed Mar. 18, 2013

"Very moist and flavorful. It is hard to eat just one piece!!"

MY REVIEW
kindlefoster 68129
Reviewed Mar. 18, 2013

"Very moist and flavorful. It is hard to eat just one piece!!"

MY REVIEW
nramsey 170146
Reviewed Dec. 29, 2011

"This was just okay. With so many zucchini bread recipes available, I think I can do better :-)"

MY REVIEW
CatherineO 167078
Reviewed Sep. 9, 2011

"Everyone just loves this bread. I made more of it yesterday, so I had some to freeze for this winter! It's a wonderful receipe!! :)"

MY REVIEW
cmqualley 150625
Reviewed Aug. 23, 2011

"AMAZING!! I put 1.5 cups of whole wheat flour, 1/2 cup ground flax seed and 1 cup all purpose flour instead of 3 cups all purpose flour! super delicious...especially right out of the oven!!"

MY REVIEW
TootsieCat 77672
Reviewed Aug. 13, 2011

"I was looking for a healthy version of my Mom's old recipe and this one is it! I added about 6 tablespoons of ground flax to the recipe to increase the nutritional value. It was delicious!! Really impressed with this recipe. Thanks!"

MY REVIEW
bluephrog 150841
Reviewed Aug. 1, 2011

"Just baked this (no alterations for Denver high altitude cooking). Tented it the last 20 minutes of cooking time to prevent over-browning. It is DELICIOUS! It's moist and yummy like a quick bread should be. Will freeze a loaf (so I'm not tempted to eat the whole thing)! I will definitely make this again!! Kudos!!"

MY REVIEW
katieleigh3508 167073
Reviewed Jul. 7, 2011

"I was looking for a healthier zucchini bread recipe and this one hits the spot. It is moist without being oily and has a delicious flavor. I am now sorry that I gave the second loaf to friends!"

MY REVIEW
aholygirl 95785
Reviewed Aug. 9, 2010

"I was nervous while mixing the batter because it seemed kind of thick so I thought I did something wrong. Also, I have never made zucchini bread before so I was unsure if I was supposed to peel the zucchine first. I did not peel them, just shredded skin on. Turned out fabulous. I didn't have 2 loaf pans, so I made one loaf and then I made the remaining batter into muffins. Wonderful!!!"

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