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Zucchini, Pineapple, Pecan, & Raisin Bread

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Submitted by tmamiri

Zucchini Pineapple Pecan Bread recipe

YIELD

24 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

½ 2.5
TEASPOON ML BAKING POWDER
3 3
LARGE LARGE EGGS
1 ½ 7.5
TEASPOONS ML CINNAMON
2 473
CUPS ML SUGAR
1 5
TEASPOON ML NUTMEG
1 237
CUP ML VEGETABLE OIL
1 ½ 355
CUPS ML ZUCCHINI
grated
2 1E+1
TEASPOONS ML VANILLA EXTRACT
8 231.2
OUNCES ML/G PINEAPPLE, CANNED, CRUSHED
drained
3 7.1E+2
½ 118
2 1E+1
TEASPOONS ML BAKING SODA
1 237
CUP ML PECANS
chopped
1 5
TEASPOON ML SALT
4 115.6
OUNCES ML/G INSTANT PUDDING MIX
vanilla *

Directions

Preheat oven 350℉ (180℃) F.

In a large bowl, beat eggs, sugar, oil, and vanilla until foamy.

In a separate bowl, sift flour, soda, salt, baking powder, cinnamon, and nutmeg.

Combine with egg mixture; stir in zucchini, pineapple, raisins, pecans, and pudding.

Pour into 2 greased and floured 9×5×3 inch loaf pans.

Bake 1 hour or until a toothpick inserted in center comes out clean.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 258 46% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 161mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 4%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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