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
How to Make It
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.
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.
I end up with a ton of Zucchini this time of year and get tired of a dozen loaves of regular zucchini bread in the freezer all year so we made the chocolate chip zucchini bread and this one. Both are worth the effort. We loved the pineapple in this one, added something extra without being overpowering. Great and light for a summer quick bread.
Perhaps it was because I froze the bread and ate it later, but I did not enjoy the pineapple in this recipe. In fact, I was repelled by the texture. Until I realized it was pineapple chunks, I thought the bread hadn't been fully mixed before cooking. Perhaps better fresh?
We love this bread. Super moist, delicious & nutritious. I love that this bread is not as oily as the traditional zucchini bread. The pineapple adds moisture without grease. All my kids love this & they don't really notice the zucchini.
I made this tonight and it is wonderful. I used coconut oil instead of the canola oil, 4 egg whites because I didn't have any egg substitute and threw in some blueberries for fun. Very moist and delicious!
This was really delicious. I only made half the recipe but next time will make the full amount. Everyone raved about this, including my picky kids. I will definitely make this again when I have extra zucchini on hand.
I had been making a similar recipe (from my husband's grandmother) which called for 1 cup of oil for the past 22 years. I can honestly say that decreasing the oil by 1/3 cup is not noticeable at all. Even my zucchini hating children absolutely love this bread. I have also added a dash of nutmeg and a cup of chopped nuts occasionally; topping the slices of zucchini bread with cream cheese is extra yummy. The moist bread also freezes really well.