Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender…and the pineapple lends a delicate tropical twist to every delicious slice. —Shirley Boulet, Whitefield, New Hampshire,
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 3 eggs, room temperature
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup chopped nuts
- 1 cup raisins, optional
image/svg+xml Text Ingredients View Recipe,
Directions
,
Nutrition Facts
1 slice: 202 calories, 10g fat (1g saturated fat), 20mg cholesterol, 166mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.
