Pineapple Zucchini Bread Diabetic - cooking recipe

Ingredients

1 cup vegetable oil
3 large eggs
3 1/2 teaspoons Equal sugar substitute, for recipes or 12 packets Equal sugar substitute
1 teaspoon vanilla extract
2 cups shredded zucchini
1 (8 1/2 ounce) can unsweetened crushed pineapple in juice, drained
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts (optional)

Preparation

Mix oil, eggs, Equal(R) and vanilla in large bowl; stir in zucchini and pineapple.
Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Bake in preheated 350\u00b0F (175\u00b0C) 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.
Makes 2 loaves.