Try this Pineapple Zucchini Bread recipe, or contribute your own.
Suggest a better descriptionIn a bowl, combine the eggs, zucchini, oil, pineapple & vanilla. Combine the dry ingredients: stir into egg mixture just until moistened. Fold in nuts and raisins, if desired. Pour into 2 greased 8 x 4 loaf pans. Bake at 350 for 50-60 mintues or until toothpick inserted near the center comes out clean.
Cool for 15 minutes before removing from pans to wire racks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2100g) | ||
Recipe Makes: 1 | ||
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Calories: 7963 | ||
Calories from Fat: 5468 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 607.5g | 810 % | |
Saturated Fat 257.3g | 1286 % | |
Monounsaturated Fat 243.5g | ||
Polyunsanturated Fat 74.9g | ||
Cholesterol 993.2mg | 306 % | |
Sodium 114724.2mg | 3956 % | |
Potassium 2880.5mg | 76 % | |
Total Carbohydrate 640.7g | 188 % | |
Dietary Fiber 20.6g | 83 % | |
Sugars, other 620g | ||
Protein 47.2g | 67 % | |
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. |
Calories per serving: 7963
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