Serves: 34
Total Calories: 124
Mix together egg whites, oil, and sugar. Add zucchini, pineapple, nuts, and vanilla, and stir into the mixture. In a separate bowl, sift together flour, salt, cinnamon, baking powder, and baking soda blend well. Stir dry mixture into wet mixture. Blend well.
Pour into small, nonstick cooking-sprayed pans. Bake for 60 minutes at 325 degrees. (This bread freezes well. ) For cupcakes, bake 30 minutes at 325 degrees.
*This is not a diabetic recipe. This bread is excellent with a meal. If you have it for a snack, have a vegetable choice with it.
This Zucchini-Pineapple-Nut Bread recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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