Pineapple Zucchini Bread Recipe

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Pineapple Zucchini Bread
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Ingredients:

Directions:

  1. In a bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8-in. x 4-in. loaf pans.
  2. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. Yield: 2 loaves.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 262.1 Kcal (1097 kJ)
Calories from fat 64.14 Kcal
% Daily Value*
Total Fat 7.13g 11%
Cholesterol 10.23mg 3%
Sodium 96.97mg 4%
Potassium 82.27mg 2%
Total Carbs 44.34g 15%
Sugars 7.54g 30%
Dietary Fiber 0.27g 1%
Protein 3.82g 8%
Vitamin C 5.1mg 9%
Iron 0.2mg 1%
Calcium 10.1mg 1%
Amount Per 100 g
Calories 261.72 Kcal (1096 kJ)
Calories from fat 64.04 Kcal
% Daily Value*
Total Fat 7.12g 11%
Cholesterol 10.22mg 3%
Sodium 96.83mg 4%
Potassium 82.15mg 2%
Total Carbs 44.27g 15%
Sugars 7.53g 30%
Dietary Fiber 0.27g 1%
Protein 3.81g 8%
Vitamin C 5.1mg 9%
Iron 0.2mg 1%
Calcium 10.1mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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