This is a really good bread and the pineapple adds a lot to the flavor and consistency. I have also made muffins using this mix and that works out well too. This recipe is from Cooking Light.
Zucchini-Pineapple Quick Bread
This recipe makes two loaves. Freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty aluminum foil, for up to one month. Thaw at room temperature. Slices are good microwaved at HIGH for 10 to 15 seconds.
Yield: 2 loaves, 14 servings per loaf (serving size: 1 slice)
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.
Nutritional Information
Calories:167 (32% from fat)
Fat:5.9g (sat 0.5g,mono 3.3g,poly 1.7g)
Protein:2.4g
Carbohydrate:26.5g
Fiber:0.7g
Cholesterol:15mg
Iron:0.9mg
Sodium:151mg
Calcium:16mg
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