Zucchini-Pineapple Quick Bread
Recipe: #10292
August 11, 2013
Categories: Breads, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Oven Bake, Heart Healthy, Low Fat, Zucchini, Quick Breads, Kid's Lunches, Flour, more
"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 is 28 servings
Ingredients
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 by Step Method
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
- Two 9x5-inch loaf pans
- Cooking spray
1 Reviews
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