Pineapple Zucchini Bread Diabetic

Submitted by kristarendon

"Pineapple Zucchini Bread"

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Yields: 2 loaves
• Serves: 16

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.

Reviews

[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.