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Name: Pineapple Zucchini Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 3 ea Eggs; 1 cup canola oil; 1 1/2 cup sugar; 2 tsp vanilla extract; 2 cups shredded zucchini; 8 oz canned crushed pineapple drained; 3 cup flour; 2 tsp baking soda; 1 tsp table salt; 1/2 tsp baking powder; 2 tsp cinnamon

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INGREDIENTS

3 ea Eggs
1 cup canola oil
1 1/2 cup sugar
2 tsp vanilla extract
2 cups shredded zucchini
8 oz canned crushed pineapple ; drained
3 cup flour
2 tsp baking soda
1 tsp table salt
1/2 tsp baking powder
2 tsp cinnamon

Servings

INSTRUCTIONS

Beat eggs, oil, sugar and vanilla well. Stir in zucchini and pineapple. Sift together dry ings and gently stir into zucchini mixture. Add 1/2 nuts (opt). Pour batter into 2 sprayed and floured 9x5 inch loaf pans. Bake in 350 F oven for 1 hour. Cool in pan 10 minutes.

Nuts not included in analysis.

NOTES

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 24 Servings

Calories: 216
Calories from Fat: 92 (43%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2.9g
Cholesterol 26.4mg		8 %
Sodium 163.4mg		6 %
Potassium 67.3mg		2 %
Total Carbohydrate 28.7g		8 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 27.9g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 216

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