Pineapple Zucchini Bread (Diabetic)

Ingredients:

1 cup vegetable oil
3 eggs
3 1/2 teaspoons Equal? for Recipes or 12 packets Equal? sweetener or 1/2
cups Equal? Spoonful?
1 teaspoon vanilla
2 cups shredded zucchini
1 (8 1/2-ounce) can 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

Method:

1. Mix oil, eggs, Equal? and vanilla in large bowl; stir in zucchini and
pineapple.
2. Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl;
stir into oil mixture. Stir in raisins and walnuts, if desired.
3. Spread batter evenly in 2 greased and floured 8 1/2 by 4 1/2 by 2
1/2-inch loaf pans.
4. Bake in preheated 350 degree F (175 degree C) oven until breads are
golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes;
remove from pans and cool completely on wire rack.

Helpful Hints:

Makes 2 loaves.
Nutrition information per serving (1 slice):
134 cal., 2 g pro., 14 g carbo., 7 g fat, 20 mg chol., 97 mg sodium
Food Exchanges: 1 Bread, 1 Fat.


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