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Add a photoThis zucchini quick bread has a tropical twist to it - crushed pineapple! Cinnamon and vanilla tie the flavors together and make this a delicious treat for breakfast or a snack.
Ingredients
- 3 Cups All Purpose Flour, Sifted
- 1 Tsp. Salt
- 1 Tsp. Baking Soda
- 1/2 Tsp. Baking Powder
- 1 1/2 Tsp. Ground Cinnamon
- 2 Large Eggs
- 2 Cups Granulated Sugar
- 2 Cups Zucchini, Grated
- 2/3 Cup Canola Oil
- 1/2 Cup Egg Substitute
- 2 Tsp. Vanilla Extract
- 16 Oz. Can Crushed Pineapple In Juice, Drained
Directions
- Preheat oven to 325°.
- 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.
- 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.
- Yield: 2 Loaves
- Tip: 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 24 servings | |
| Calories 205 | |
| Calories from Fat 60 | 29% |
| Total Fat 6.83g | 9% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 17mg | 6% |
| Sodium 192mg | 8% |
| Potassium 89mg | 3% |
| Total Carbs 33.43g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 20.55g | 14% |
| Protein 2.96g | 5% |
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