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Spicy Pineapple Zucchini Bread

Diet.Chef's picture
  Eggs 3
  Salad oil 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Vanilla 2 Teaspoon
  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
  Soda 2 Teaspoon
  Salt 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground nutmeg 3⁄4 Teaspoon
  Finely chopped walnuts/Currants 1 Cup (16 tbs)

In a large bowl, beat eggs until frothy; add oil, sugar, and vanilla; continue beating until mixture is thick and foamy.
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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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 mg211.5%

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

Spicy Pineapple Zucchini Bread Recipe