Pineapple zucchini bread

Pineapple zucchini bread

Ingredients/Components

• eggs - 3 item
• vanilla - 1 tsp
• salt - 3/4 tsp
• baking soda - 1 tsp
• vegetable oil - 1 c
• all-purpose flour - 3 c
• raisins - 1 c
• ground cinnamon - 1-1/2 tsp
• ground nutmeg - 3/4 tsp
• 5 oz - 1 can
• zucchini, shredded - 2 c
• packets artificial sweetener - 12 item
• chopped walnuts, optional - 1/2 c

How to make pineapple zucchini bread:

Mix oil, eggs, sweetener and vanilla in large bowl; stir in zucchini and pineapple. Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into mixture. Stir in raisins and walnuts. 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-degree oven until bread is 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. Yield: 2 loaves.

Diabetic Exchanges: 1 bread, 1 fat.

Recipe categories: Breads, Quick breads, Pineapple.