Snack

Pineapple Zucchini Loaf with Splenda is for Snack.

Pineapple Zucchini Loaf with Splenda takes 60 minutes to prepare.

Pineapple Zucchini Loaf with Splenda takes 60 minutes to cook.

Pineapple Zucchini Loaf with Splenda makes 48 servings.

The ingredients for Pineapple Zucchini Loaf with Splenda are:

6 large eggs
4 cup Splenda
4 cup shredded, unpeeled zucchini
1 - 14 oz can crushed pineapple, drained
2 cup canola oil
6 cup whole wheat flour
1.5 tsp nutmeg
1 tsp salt
3 tsp cinnamon
4 tsp baking soda
1 tsp baking powder
2 cup raisins, optional (in calorie count)
2 cup chopped nuts, optional (not in calorie count)

Here is how you make Pineapple Zucchini Loaf with Splenda:

1. Mix eggs and Splenda2. Spoon in zucchini and pineapple3. Add all other ingredients4. Pour into 4 large, bottoms greased, loaf pans5. Bake 1 hour at 350 F or until doneMakes 4 (12 serving) loavesNumber of Servings: 48Recipe submitted by SparkPeople user MOM-2FURBABIES.

The nutritional information for Pineapple Zucchini Loaf with Splenda is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 166.9

• Total Fat: 10.0 g
• Cholesterol: 26.5 mg
• Sodium: 171.5 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 2.4 g
• Protein: 3.1 g

The dietary needs meet for Pineapple Zucchini Loaf with Splenda is Sugar Free