Pineapple Zucchini Bread

 

I have to pass on this great recipe. I love this quick bread (and it covers the fruit and veggie group, right)? I skip the egg substitute, because its not something I ever would have in the house. I also use less sugar, maybe 1 1/2 cups instead.

 

Ingredients

• 3  cups  sifted all-purpose flour (about 13 1/2 ounces)
• 1  teaspoon  salt
• 1  teaspoon  baking soda
• 1/2  teaspoon  baking powder
• 1 1/2  teaspoons  ground cinnamon
• 2  large eggs
• 2  cups sugar
• 2  cups  grated zucchini (about 1 1/2 medium zucchini)
• 2/3  cup  canola oil
• 1/2  cup  egg substitute
• 2  teaspoons  vanilla extract
• 2  (8-ounce) cans crushed pineapple in juice, drained
• Baking spray with flour

Preparation

1. Preheat oven to 325°.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

 

I usually double the recipe and put some in the freezer. I also save the pineapple juice for my kids to drink. Cooking Light is the source of this, if you want to check it out.