PINEAPPLE ZUCCHINI BREAD DIABETIC

Pineapple Zucchini Bread Diabetic image

Provided by kristarendon

Categories Dessert

Time 1h10m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 13

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1 cup vegetable oil
3 large eggs
3 1/2 teaspoons Equal sugar substitute, for recipes or 12 packets Equal sugar substitute
1 teaspoon vanilla extract
2 cups shredded zucchini
1 (8 1/2 ounce) can unsweetened crushed pineapple in juice, drained
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts (optional)

Steps:

Mix oil, eggs, Equal® and vanilla in large bowl; stir in zucchini and pineapple.
Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Bake in preheated 350°F (175°C) oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rack.
Makes 2 loaves.