Rating: 4.5 stars
19 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This zucchini quick bread has a tropical twist to it - crushed pineapple!  Cinnamon and vanilla tie the flavors together and make this a delicious treat for breakfast or a snack.

Martha Parks, Missoula, Montana
Recipe by Cooking Light June 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
2 loaves, 14 servings per loaf (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

  • Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Chef's Notes

This recipe makes two loaves. Freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty aluminum foil, for up to one month. Thaw at room temperature. Slices are good microwaved at HIGH for 10 to 15 seconds.

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Nutrition Facts

167 calories; calories from fat 32%; fat 5.9g; saturated fat 0.5g; mono fat 3.3g; poly fat 1.7g; protein 2.4g; carbohydrates 26.5g; fiber 0.7g; cholesterol 15mg; iron 0.9mg; sodium 151mg; calcium 16mg.
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