pineapple Zucchini Bread

[Guest guest]

I was looking through my Taste of Home recipes the other day and found this.

Not sure how it would be if you substituted another type of flour for the white,

etc. -- Bonni

 

------------

 

Makeover Pineapple Zucchini Bread

From Taste of Home’s Light & Tasty, June/July 2007

 

PREP: 20 Minutes

Bake: 50 Minutes + Cooling

Yield: 2 loaves (12 slices each)

 

1 ½ cups sugar

2/3 cup unsweetened applesauce

1/3 cup canola oil

2 egg whites

1 egg

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 ½ teaspoons baking powder

1 teaspoon salt

¾ teaspoon ground nutmeg

½ teaspoon baking soda

2 cups shredded zucchini

1 can (8 oz) unsweetened crushed pineapple, drained

1/3 cup chopped walnuts

 

In a large mixing bowl, beat the sugar, applesauce, oil, egg whites, egg and

vanilla until well blended. Combine the flour, cinnamon, baking powder, salt,

nutmeg and baking soda; gradually beat into the sugar mixture until blended.

Stir in the zucchini, pineapple and walnuts.

 

Transfer to two 8”x 4”x 2” loaf pans coated with nonstick cooking spray.

 

Bake at 350 degrees Fahrenheit for 50-60 minutes or until a toothpick inserted

near the center comes out clean. Cool for 10 minutes before removing from pans

to wire racks to cool completely.

 

Nutrition facts: (1 slice)

159 calories (from 243 in original)

5 g fat (trace saturated fat) (from 12 g in original)

9 mg cholesterol (from 27 mg in original)

158 mg sodium

27 g carbohydrate

1 g fiber

3 g protein

Diabetic Exchanges: 2 starch, 1 fat

 

 

 

 

Got a little couch potato?

Check out fun summer activities for kids.