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Spicy Pineapple Zucchini Bread Recipe
|Salad oil||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Coarsely shredded zucchini||2 Cup (32 tbs), unpeeled|
|Canned crushed pineapple||8 1⁄4 Ounce, well drained (1 Can)|
|All purpose flour||3 Cup (48 tbs), unsifted|
|Baking powder||1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Finely chopped walnuts/Currants||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 5120.7 mg213.4%
Total Carbohydrates 776 g258.5%
Dietary Fiber 36 g144.2%
Sugars 449.9 g
Protein 98 g196.3%
Vitamin A 26% Vitamin C 76.1%
Calcium 68.1% Iron 161.6%
*Based on a 2000 Calorie diet
Stir in zucchini and pineapple.
In a separate bowl, stir together flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts, and currants until thoroughly blended.
Stir gently into zucchini mixture just until blended.
Spoon batter equally into 2 greased and flour-dusted 9 by 5-inch loaf pans.
Bake in a 350° oven for 1 hour or until breads begin to pull away from sides of pans and a wooden skewer inserted In centers comes out clean.
Let cool in pans for 10 minutes; then turn out onto racks to cool completely.