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Zucchini-Pineapple Bread

Updated: March 22, 2011 8:16PM


1 cup whole wheat flour

1 teaspoon baking soda

¼ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

1 egg or ¼ cup egg substitute

2/3 cup sugar

1 teaspoon vanilla extract

1/3 cup crushed pineapple, well-drained

1½ cups zucchini chunks

1/2 cup chopped nuts

1/2 cup raisins

Preheat oven to 350 degrees. Spray an 8½-inch-by-4½-inch loaf pan with cooking spray.

In medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, cinnamon and allspice.

In blender or food processor, place egg or egg substitute, sugar, vanilla, pineapple and zucchini; secure lid. Blend for 15 seconds or until adequately blended. Add dry ingredients, secure lid and blend for 20 seconds, or just until mixed (do not overmix).

By hand, stir in nuts and raisins. Pour batter into prepared loaf pan. Bake for 60 minutes or until a knife inserted into center comes out clean. Cool before slicing.

Nutrition facts per serving: 107 calories, 3 g fat, 0 g saturated fat, 13 mg cholesterol, 20 g carbohydrates, 2 g protein, 127 mg sodium, 2 g fiber

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