Pineapple Zucchini Bread Diabetic |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Pineapple Zucchini Bread Ingredients:
1 cup vegetable oil |
3 large eggs |
3 1/2 teaspoons equal sugar substitute, for recipes or 12 packets equal sugar substitute |
1 teaspoon vanilla extract |
2 cups shredded zucchini |
1 (8 1/2 ounce) can unsweetened crushed pineapple in juice, drained |
3 cups all-purpose flour |
1 1/2 teaspoons ground cinnamon |
1 teaspoon baking soda |
3/4 teaspoon ground nutmeg |
3/4 teaspoon salt |
1 cup raisins |
1/2 cup chopped walnuts (optional) |
Directions:
1. Mix oil, eggs, Equal® and vanilla in large bowl; stir in zucchini and pineapple.
2. Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
3. Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
4. Bake in preheated 350°F (175°C) oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rack.
5. Makes 2 loaves.
|
|