Pineapple Zucchini Bread

By Cindy_Wicker

Ingredients

• 3 eggs
• 2 cups finely shredded zucchini
• 1 cup vegetable oil
• 1 can (8 ounces) crushed pineapple, drained
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1 cup chopped nuts
• 1 cup raisins, optional

Details

Servings 32

Preparation

Step 1

In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° 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. Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 202 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 166 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

6 WW Points Plus