Zucchini-Pineapple Quick Bread

28
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"Source, Cooking Light, so moist and full of great flavor! Cooking Light note: This recipe makes two loaves. Freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty aluminum foil, for up to one month. Thaw at room temperature. Slices are good microwaved at HIGH for 10 to 15 seconds."

Original recipe yields 28 servings
OK

Nutritional

  • Serving Size: 1 (61.9 g)
  • Calories 208.7
  • Total Fat - 7.6 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 15.3 mg
  • Sodium - 191.9 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 0.7 g
  • Sugars - 14.6 g
  • Protein - 2.5 g
  • Calcium - 32.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 325°.

Step 2

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

Step 3

Beat whole eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple.

Step 4

Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray.

Step 5

Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean.

Step 6

Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Tips & Variations


  • Two 9x5-inch loaf pans
  • Cooking spray

Related

TeresaS

I would have gave this recipe a 5 star...but the type of pineapple wasn't listed...so I used tidbits...after cooking it I did a search on the recipe and sure enough it listed crushed pineapple...my first choice...I should have listen to my inter voice...anyway it really is tasty...I cut the recipe in half and made one loaf...I also used splenda in place of the sugar...made for "Alphabet" tag game at FFF...

review by:
(22 Sep 2020)