Healthy Meal Prep
Zucchini Pineapple Bread I

Zucchini Pineapple Bread I

Description

This recipe makes two fruity, moist loaves.

Ingredients

  • 4 eggs
  • 1 ½ cups white sugar
  • 2 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder

Instructions

  1. Combine flour, baking powder, baking soda, and salt.
  2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

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Nutritional Information

Zucchini Pineapple Bread I

Servings Per Recipe: 24
Calories: 207.3
% Daily Value *
protein: 6 %
carbohydrates: 9 %
exchange other carbs:
dietary fiber: 3 %
sugars:
fat: 16 %
saturated fat: 8 %
cholesterol: 10 %
vitamin a iu: 1 %
niacin equivalents: 12 %
vitamin b6: 3 %
vitamin c: 4 %
folate: 9 %
calcium: 3 %
iron: 6 %
magnesium: 3 %
potassium: 2 %
sodium: 9 %
thiamin: 14 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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