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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | vegetable oil | 3 | large | eggs | 1/4 | cups | brown sugar blend | 1 | teaspoon | vanilla extract | 3 | cups, sliced | zucchini, grated with skin | 1 1/4 | cup | crushed Pineapple, drained | 3 | cups | all-purpose flour | 1 1/2 | teaspoon | cinnamon, ground | 3/4 | teaspoon | nutmeg | 1 | teaspoon | baking soda |
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Steps
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Sequence
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Step
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| | 1 | Mix oil, eggs, Splenda and vanilla in large bowl; stir in zucchini and pineapple. | | 2 | Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired. | | 3 | Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. | | 4 | 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. |
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