Breakfast

Zucchini Carrot Bread with Pineapple is for Breakfast.

Zucchini Carrot Bread with Pineapple takes 10 minutes to prepare.

Zucchini Carrot Bread with Pineapple takes 60 minutes to cook.

Zucchini Carrot Bread with Pineapple makes 10 servings.

The ingredients for Zucchini Carrot Bread with Pineapple are:

1 cup white flour
1 cup whole wheat flour
1 cup Splenda
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3 tsp "autumn spice" blend (equal parts cinnamon, nutmeg, allspice, and ginger)
1 cup unsweetened applesauce
1 tbsp vanilla extract
3 eggs
1/2 cup canned crushed pineapple, drained
1 1/2 cup shredded carrot
1 1/2 cup shredded zucchini

Here is how you make Zucchini Carrot Bread with Pineapple:

1. Preheat oven to 325 degrees F.2. In a large mixing bowl, whisk together flours, baking soda, baking powder, Splenda, salt, and spice blend. Create a well in center of mixture.3. Add eggs, applesauce, vanilla, pineapple, carrot, and zucchini to well and mix until all powdered mixture is encorporated. 4. Pour mixture into a bread pan/dish sprayed with cooking spray. Bake for 60 minutes, or until set. Remove from heat and allow to cool completely before cutting.Makes 10 servings. Number of Servings: 10Recipe submitted by SparkPeople user OCEANA9191.

The nutritional information for Zucchini Carrot Bread with Pineapple is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 139.9

• Total Fat: 1.9 g
• Cholesterol: 63.8 mg
• Sodium: 205.9 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 2.7 g
• Protein: 5.3 g

The dietary needs meet for Zucchini Carrot Bread with Pineapple is Low Fat