- Recipes Home
- Interest Groups
Pineapple Zucchini Bread Recipe
|Sugar||2 Cup (32 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Shredded unpeeled zucchini||2 Cup (32 tbs)|
|Canned crushed pineapple||8 1⁄4 Ounce, drained well|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Finely chopped walnuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6933 Calories from Fat 3467
% Daily Value*
Total Fat 401 g616.2%
Saturated Fat 31.4 g156.9%
Trans Fat 3.9 g
Cholesterol 634.4 mg
Sodium 5120.9 mg213.4%
Total Carbohydrates 776 g258.6%
Dietary Fiber 36.1 g144.3%
Sugars 450 g
Protein 98 g196.4%
Vitamin A 26.1% Vitamin C 76.7%
Calcium 68.1% Iron 161.6%
*Based on a 2000 Calorie diet
Lightly grease two 9 by 5-inch loaf pans; set aside.
In a bowl, beat eggs with an electric beater until frothy; beat in sugar, oil, and vanilla and continue beating until mixture is thick and foamy.
Stir in zucchini and pineapple.
In another bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, and nuts; add to zucchini mixture and stir just until all flour is moistened.
Spoon batter into prepared pans.
Bake for 50 to 60 minutes