1 c. shredded zucchini
1 (8 oz.) can crushed pineapple, sugarless
1/2 c. melted butter
2 Tbsp sugar. I used Rapadura
2 eggs
1 tsp. baking soda
1/4 tsp. baking power
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. raisins
2 c. flour
Wednesday, July 20, 2011
Pineapple Zucchini Bread
While searching for a recipe for zucchini Bread I realized that they all had tones of sugar in them. So, I was left to make up a recipe that was healthy enough to make but also tasty enough to eat. I was pleased with the way this bread came out. The raisins give it the sweet touch that it needed since it only has 2 Tbsp of sugar in it.
1 c. shredded zucchini
1 (8 oz.) can crushed pineapple, sugarless
1/2 c. melted butter
2 Tbsp sugar. I used Rapadura
2 eggs
1 tsp. baking soda
1/4 tsp. baking power
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. raisins
2 c. flour
1 c. shredded zucchini
1 (8 oz.) can crushed pineapple, sugarless
1/2 c. melted butter
2 Tbsp sugar. I used Rapadura
2 eggs
1 tsp. baking soda
1/4 tsp. baking power
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. raisins
2 c. flour
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How long do you bake, and what temp?
ReplyDeleteI cannot believe I forgot to add that. I think it was 350 degrees for 30 minutes. I would just set a timer to 20 minute and check it every 10 minutes after that to see if it is done. Stick it with a knife to see if inside it done. Cupcakes will bake a lot faster than a loaf of bread will.
ReplyDeleteThink I could do some substitutions? Coconut oil for butter, honey for sugar and gluten free baking mix for the flour?
ReplyDeletei think that would work. let me know how it turns out if you try it.
ReplyDelete