Zutaten für Pineapple Zucchini Bread Diabetic
- Vegetable Oil
- 2 large eggs
- Equal Sugar Substitute
- Vanilla Extract
- 2 cups grated zucchini
- Crushed Pineapple In Juice
- All Purpose Flour
- Ground Cinnamon
- 1 teaspoon baking soda
- Ground Nutmeg
- 1/2 teaspoon salt
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
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Zubereitung von Pineapple Zucchini Bread Diabetic
- Preheat oven to 350°F (175°C). Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
- In a large bowl, whisk together the vegetable oil, eggs, sugar substitute, and vanilla extract until well combined.
- Stir in the grated zucchini and crushed pineapple.
- In a medium bowl, whisk together the whole wheat flour, cinnamon, baking soda, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the raisins and walnuts (if using).
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
34g
Fat
10g
Carbs
9g
