Breakfast

Pineapple Zucchini Bread is for Breakfast, Dessert.

Pineapple Zucchini Bread takes 10 minutes to prepare.

Pineapple Zucchini Bread takes 60 minutes to cook.

Pineapple Zucchini Bread makes 24 servings.

The ingredients for Pineapple Zucchini Bread are:

6 egg whites
1 cup Splenda
1/2 cup sugar
1/4 cup Splenda brown sugar blend
2 tsp vanilla
2 cup zucchini, grated
3/4 cup fat free Greek yogurt
3 cup flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 cup no sugar added crushed pineapple, drained

Here is how you make Pineapple Zucchini Bread:

1. Preheat oven to 350 degrees. Lightly spray 2 loaf pants with cooking spray and set aside.2. In the bowl of a stand mixer, beat egg whites, sugars and vanilla. Add yogurt, zucchini and pineapple and mix well. 3. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the egg mixture and mix just until combined. Pour into the prepared pans. 4. Bake for 1 hour or until a toothpick inserted near the center comes out clean.Serving Size:?Makes 2 loaves, 12 slices per loaf

The nutritional information for Pineapple Zucchini Bread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 99.3

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 229.6 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 0.6 g
• Protein: 3.5 g

The dietary needs meet for Pineapple Zucchini Bread is Low Fat