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Zucchini Pineapple Bread Recipe

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This recipe for Zucchini Pineapple Bread is from Frank Family Cookbook, 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 sifted all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
2 large eggs
2 cups granulated sugar
2 cups grated zucchini (about 1 1/2 medium size)
2/3 cups canola oil
1/2 cups egg substitute
2 tsp vanilla
2 8-oz. cans crushed pineapple in juice, drained
Baking spray with flour
Directions:
Directions:
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients in a large bowl, stirring well with a whisk. Beat eggs with hand 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 (9x5-inch) loaf pans coated with baking spray. Bake at 350 for 1 hour or until 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.

 

 

 

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