Pineapple Zucchini Bread

Pineapple Zucchini Bread


1 cup vegetable oil
3 eggs
3-1/2 teaspoons Equal® for Recipes
or 12 packets Equal® sweetener
1 teaspoon vanilla
2 cups shredded zucchini
1 can (8-1/2 ounces) 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)

Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.

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 oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire rack 10 minutes; remove from pans and cool completely on wire rack.

Yield: Makes 2 loaves (about 16 slices each).

Nutritional Information:
Each serving provides: amount per serving
Calories 134
Protein 2 g
Total Carbohydrates 14 g
Total Fat 7 g
Cholesterol 20 mg
Sodium 97 mg
Food Exchanges: 1 bread, 1 fat
26% calorie reduction from traditional recipe

B-man :wink: