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Autumn Zucchini, Pineapple & Pecan Bread

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Zucchini, Pineapple and Pecan Bread recipe

 

Yield

16 servings

Prep

10 min

Cook

55 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
3 large eggs Camera
2 cups sugar Camera
2 teaspoons vanilla extract Camera
1 cup vegetable oil Camera
3 cups zucchini
shredded
Camera
3 cups all-purpose flour Camera
1 teaspoon baking powder Camera
1 teaspoon baking soda Camera
½ teaspoon salt Camera
1 cup pecans Camera
1 cup pineapple
crushed
* Camera
Trans-fat Free, Good source of fiber

Directions

Preheat oven to 350℉ (180℃).

Drain pineapple well. Beat together eggs, sugar, vanilla and oil in large bowl.

Stir in well-drained zucchini. In separate bowl, combine flour, baking powder, baking soda, salt, and pecans.

Add to zucchini mixture.

Add pineapple and mix well. Pour into greased and floured 9 x 5 inch loaf pan.

Bake 55 to 60 minutes, until wood pick inserted in center comes out clean.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 736 48% from fat
 % Daily Value *
Total Fat 39g 61%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 248mg 10%
Total Carbohydrate 30g 30%
Dietary Fiber 3g 12%
Sugars g
Protein 18g
Vitamin A 4% Vitamin C 13%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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