Zicchini Bread with a Pinapple Twist

Great for afternoon tea, a little snack for the kids, or a quick breakfast on the run.  You can cut and freeze for 30 days, defrost a slice in 15 seconds.  Kids love it!

Makes 2 loafs, 14 servings per loaf.

 

Ingredients

• 3 cups sifted all-purpose flour (about 13.5 ounces)
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 2 large eggs
• 2 cups sugar
• 2 cups grated zucchini (about 1 1/2 medium)
• 2/3 cup canola oil
• 1/2 cup egg substitute
• 2 tsp vanilla extract
• 2 (8-ounce) cans crushed pinapple in juice, drained
• baking spray with flour

Preparation

1. Preheat oven to 325
2. Coat 2 (9 x 5 inch) loaf pan with baking spray and flour.  Set aside.
3. Stir first 5 dry ingredients and set aside
4. Beat eggs at medium speed until foamy.  Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended.
5. Add zucchini mixture to flour mixture, stirring until moist.
6. Fold in pinapple
7. Spoon batter into 2 loaf pan
8. Bake at 325 for 1 hour or until a wooden pick inserted in center comes out clean
9. Cool 10 minutes in pans on a wore rack. Remove from pans. Cool completely on wire rack

Source:  choosemyplate.gov and myrecipes.com

Nutricional Information:  Calories 167, Fat 5.9g (32%), Protein 2.4g, Carb 26.5g, Fiber 0.7g, Sodium 151mg, Calcium 16mg