Pineapple Zucchini Bread Diabetic

Pineapple Zucchini Bread

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

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 1/2ounce) 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.