Pineapple Zucchini Bread Diabetic

Recipe by kristarendon
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READY IN: 1hr 10mins
SERVES: 16
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix oil, eggs, Equal® and vanilla in large bowl; stir in zucchini and pineapple.
  • Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
  • Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
  • 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.
  • Makes 2 loaves.
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