Fiberful Pineapple Zucchini Bread
Ingredients
- 12 cup crushed pineapple, do not drain ⓘ
- 34 cup skim milk ⓘ
- 4 large egg whites ⓘ
- 14 cup honey ⓘ
- 1 cup all-purpose flour ⓘ
- 1 14 cups whole wheat flour ⓘ
- 12 cup wheat germ ⓘ
- 14 cup ground flax seed ⓘ
- 1 teaspoon cinnamon ⓘ
- 12 teaspoon nutmeg ⓘ
- 12 teaspoon baking soda ⓘ
- 2 tablespoons baking powder ⓘ
- 3 cups zucchini, shredded ⓘ
- 34 cup raisins ⓘ
Instructions
- Preheat the oven to 350F Spray a 9X5 loaf pan with cooking spray.
- Combine the crushed pineapple with juice, skim milk, egg whites, and honey in a large bowl; mix until blended.
- Combine the all-purpose flour, whole-wheat flour, wheat germ, ground flaxseed, cinnamon, nutmeg, baking soda and baking powder in a large zip-top bag; shake vigorously until completely blended.
- Add the flour mixture to the mixing bowl, blending until ingredients are moistened.
- Fold in the zucchini and raisins.
- Spoon the batter into the loaf pan.
- Bake for 60-70 minute until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 min.
- ; remove from the pan and cool completely before slicing and serving.
Nutrition & Diet Analysis (per serving)
1181
kcal
59% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).