Zucchini Pineapple Bread I

Recipesfull introduces to you: Quick Bread Recipes. (Zucchini Pineapple Bread I). This recipe makes two fruity, moist loaves.

Brief

Prep 20 mins

Cook: 1hr

Total: 1hr20 mins

Servings: 24

Yield: 2 loaves

Zucchini Pineapple Bread I

Ingredients

4 eggs

1 ½ cups white sugar

2 teaspoons vanilla extract

1 cup vegetable oil

1 ½ teaspoons ground cinnamon

¾ teaspoon ground nutmeg

1 (8 ounce) can crushed pineapple

drained

2 cups grated zucchini

3 cups all-purpose flour

1 teaspoon salt

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

Bread

Directions

Step 1

Combine flour baking powder baking soda and salt.

Step 2

In a large bowl mix oil eggs vanilla sugar cinnamon and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.

Step 3

Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

Nutritional Information

Zucchini Pineapple Bread I

Servings Per Recipe:24

Calories: 207.3

% Daily Value *

Protein: 2.8g 6%

Carbohydrates: 26.6g 9%

Dietary Fiber: 0.7g 3%

Sugars: 14.2g

Fat: 10.2g 16%

Saturated Fat: 1.5g 8%

Cholesterol: 31mg 10%

Vitamin A Iu: 63.5IU 1%

Niacin Equivalents: 1.6mg 12%

Vitamin C: 2.5mg 4%

Folate: 35.8mcg 9%

Calcium: 28.2mg 3%

Iron: 1mg 6%

Magnesium: 7.7mg 3%

Potassium: 65.8mg 2%

Sodium: 219.1mg 9%

Thiamin: 0.1mg 14%

Calories From Fat: 91.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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