Pineapple Zucchini Bread Recipe

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Pineapple Zucchini Bread
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Ingredients:

Directions:

  1. In a large bowl, combine the flour, baking soda, baking powder and salt. In another bowl, whisk the eggs, sugar, oil and vanilla. Add zucchini and pineapple; stir into dry ingredients just until moistened. Fold in pecans and raisins.
  2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 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. Yield: 2 loaves (16 slices each).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 333.44 Kcal (1396 kJ)
Calories from fat 114.73 Kcal
% Daily Value*
Total Fat 12.75g 20%
Cholesterol 15.35mg 5%
Sodium 123.08mg 5%
Potassium 160.07mg 3%
Total Carbs 49.47g 16%
Sugars 8.07g 32%
Dietary Fiber 1.18g 5%
Protein 4.88g 10%
Vitamin C 5.7mg 10%
Iron 0.6mg 3%
Calcium 16mg 2%
Amount Per 100 g
Calories 292.68 Kcal (1225 kJ)
Calories from fat 100.71 Kcal
% Daily Value*
Total Fat 11.19g 20%
Cholesterol 13.47mg 5%
Sodium 108.04mg 5%
Potassium 140.51mg 3%
Total Carbs 43.42g 16%
Sugars 7.08g 32%
Dietary Fiber 1.04g 5%
Protein 4.28g 10%
Vitamin C 5mg 10%
Iron 0.5mg 3%
Calcium 14.1mg 2%

* 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

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

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

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