Pineapple Zucchini Bread Diabetic

READY IN: 1hr 10mins
Recipe by kristarendon

Pineapple Zucchini Bread

Top Review by QueenBee49444

I found this recipe just a tad too dry. I made one substitution, I used Stevia instead of Equal, but that should not cause dryness. I used small zucchini - which could be the reason why the bread was dry. I like this recipe because it does not call for a lot of sweetener. I will try this recipe again - using bigger zucchini. I would also like to substitute unsweetened applesauce for the oil. The flavor of the bread was just right, the nutmeg & cinnamon can be detected but not overpowering. Thanks for sharing this recipe.

Ingredients Nutrition

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.

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