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Autumn Zucchini, Pineapple & Pecan Bread

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Recipe

Zucchini, Pineapple and Pecan Bread recipe

 

Yield

16 servings

Prep

10 min

Cook

55 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 large eggs
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2 cups sugar
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2 teaspoons vanilla extract
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1 cup vegetable oil
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3 cups zucchini
shredded
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3 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup pecans
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1 cup pineapple
crushed
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Ingredients

Amount Measure Ingredient Features
3 large eggs
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473 ml sugar
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1E+1 ml vanilla extract
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237 ml vegetable oil
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7.1E+2 ml zucchini
shredded
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7.1E+2 ml all-purpose flour
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5 ml baking powder
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5 ml baking soda
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2.5 ml salt
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237 ml pecans
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237 ml pineapple
crushed
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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

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 73648% 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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