Zucchini-Pineapple Quick Bread

Zucchini-Pineapple Quick Bread Recipe
Photo: Randy Mayor; Styling: Jan Gautro
This 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.

Yield:

2 loaves, 14 servings per loaf (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 167
Caloriesfromfat 32 %
Fat 5.9 g
Satfat 0.5 g
Monofat 3.3 g
Polyfat 1.7 g
Protein 2.4 g
Carbohydrate 26.5 g
Fiber 0.7 g
Cholesterol 15 mg
Iron 0.9 mg
Sodium 151 mg
Calcium 16 mg

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.

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.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Martha Parks, Missoula, Montana,

Cooking Light

June 2008
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