Zucchini-Pineapple Quick Bread Recipe (myrecipes) Since we are celebrating Better Breakfast Month and everyone is busy right now with work and school, we wanted to share this delicious and “healthier” version of Zucchini Bread. It’s delicious for breakfast and you can eat it on the run! 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 Directions: 1. Preheat oven to 325°. 2. Lightly spoon flour into dry measuring cup, and level with a knife. Combine flour, salt, baking soda, baking powder and 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. Note: 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.
Posted on: Tue, 09 Sep 2014 16:00:01 +0000
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