Squash Pineapple Bread Recipe

Name: Squash Pineapple Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 c. unsweetened applesauce; 1 c. sugar; 2 c. grated zucchini squash; 1 c. diced dried pineapple; 2 tsp. vanilla; 2 c. flour; 1/4 tsp. baking powder; 2 tsp. baking soda; 3 tsp. ground cinnamon

Servings: persons

1
Beat eggs lightly in a large bowl.
2
Stir in applesauce, sugar, squash, pineapple and vanilla.
3
Sift together remaining dry ingredients.
4
Stir dry ingredients into egg mixture until well blended.
5
Spoon batter into an 8 x 5 x 3-inch loaf pan coated with nonstick spray.
6
Bake at 375u00b0 for 1 hour or until centers of loaves spring back when touched.
7
Cool 10 minutes before removing loaves from pans.
8
Yields 20 servings per loaf.
9
One serving equals 130 calories.

875

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, 1 c. unsweetened applesauce, 1 c. sugar, 2 c. grated zucchini squash, and more.

Yes, Squash Pineapple Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Squash Pineapple Bread

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