Makeover Pineapple Zucchini Bread

Name: Makeover Pineapple Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 loaves (12 slices each).
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

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.

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 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

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

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

Reviews

My Review

Click stars to rate

Average Rating:

shelleyjCA2AZ

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...
kindlefoster

Mar 18, 2013

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

Mar 18, 2013

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

Dec 29, 2011

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

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!! :)
cmqualley

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!!
TootsieCat

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!
bluephrog

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!!
katieleigh3508

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!
aholygirl

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!!!