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Pineapple Zucchini Bread
1 cup vegetable oil
3 eggs
3-1/2 teaspoons Equal
1 teaspoon vanilla
2 cups shredded zucchini
1 can (8-1/2 ounces) unsweetened,
crushed pineapple in juice, drained
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts (optional)

Mix oil, eggs, Equal® and vanilla in large bowl; stir in zucchini and pineapple. Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired. Spread batter evenly in 2 greased and floured 8-1/2 x 4-1/2 x 2-1/2 -inch loaf pans.

Bake in preheated 350°F oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire rack 10 minutes; remove from pans and cool completely on wire rack.

Makes 2 loaves, 16 servings each loaf. (1 Slice per serving)

Nutritional Information per serving:
Calories: 134, Fat: 7 g, Cholesterol: 20 mg, Sodium: 97 mg, Protein: 2 g, Carbs: 14 g