2 cups grated zucchini (about 1.5 medium zucchini)
2/3 cup canola oil
1/2 cup egg substitute
2 tsp vanilla extract
2 8-oz cans crushed pineapple, drained
Baking spray with flour
Instructions
Preheat oven to 325 degrees.
Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, salt, and next 3 ingredients (through 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, stiffing just until moist. Fold in pineapple.
Spoon batter into 2 (9x5) loaf pans coated with baking spray. Bake at 325 for 1 hour. Cool 10 minutes in pans on wire racks; remove from pans. Cool completely on wire rack.
Originally Submitted
10/19/2012
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