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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zucchini-Pineapple Quick Bread Recipe

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This recipe for Zucchini-Pineapple Quick Bread is from The Lucas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups all purpose flour, sifted
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 large eggs
2 cups sugar
2 cups grated zucchini
2/3 cups canola oil
1/2 cup egg substitute
2 teaspoons vanilla
2 8oz cans crushed pineapple, drained
Directions:
Directions:
Preheat oven to 325º. Combine flour, salt and next 3 ingredients (through cinnamon) in a large bowl, stirring well with a whisk. Beat eggs until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla beating until well blended. Add zucchini mixture to flour mixture, stirring until just moist. Fold in pineapple. Spoon batter into 2 loaf pans coated with baking spray. Bake at 325º for 1 hour or until wooden pick inserted into center comes out clean. Cool 10 minutes in pans on wire rack: remove from pans. Cool completely on wire racks.
Number Of Servings:
Number Of Servings:
14 per loaf

 

 

 

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