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Zucchini Bread
Source: dLife

Pineapple and pecans make this zucchini bread uniquely delicious.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 135.0
Total Carbs 18.9 g
Dietary Fiber 1.4 g
Sugars 10.9 g
Total Fat 6.4 g
Saturated Fat 0.5 g
Unsaturated Fat 1.8 g
Potassium 107.5 mg
Protein 2.1 g
Sodium 64.7 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 3/4 cup  whole wheat flour
0 1/4 cup  white all purpose flour
0 1/2 tsp  baking soda
0 1/2 tsp  low sodium baking powder
1 tsp  ground cinnamon
2 each  egg whites
0.3333 cup  sugar
0.3333 cup  brown sugar
0.3333 cup  canola oil
1 tsp  vanilla extract
1 each  medium zucchini
0 1/2 cup  Unsweetened crushed pineapple with juice
0.3333 cup  Raisins, seedless
0.3333 floz  chopped pecans
1 each  cooking spray
  1. Preheat the oven to 350 degrees F, and coat a 9x5x3-inch loaf pan with nonstick cooking spray.
  2. In a large bowl, combine whole-wheat flour, white flour, baking soda, baking powder, and cinnamon.
  3. Add the egg whites, sugar, oil, and vanilla. Combine thoroughly.
  4. Fold in the zucchini, pineapple, raisins (if using), and pecans (if using). Pour batter into the prepared loaf pan.
  5. Bake for 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan.

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