Zucchini-Pineapple Loaf
- Total Time: 1 Hour
Description
So – much – zucchini. And we only have 2 plants! When flipping through my piles of recipes ‘that I want to try’, I found this one from Cooking Light. The original is for 2 loaves, I made only one loaf with some minor adjustments to the recipe. Here it is – we all thought it worked!
Ingredients
Zucchini-Pineapple Loaf
1 egg
3/4 c. sugar
1 c. grated zucchini – heaping
1/3 c. canola oil AND 1/4 c. egg substitute (or another whole egg) AND 1 t. vanilla
1 1/2 c. flour
1/4 t. salt AND 1 t. cinnamon
1/2 t. EACH baking soda AND baking powder
1 14 oz. (398 mL) can of well drained, crushed pineapple.
Instructions
Beat the first egg until foamy (I used my mixer), then add the next 5 ingredients and beat again until well-blended. In a separate small bowl, combine the flour, salt, cinnamon, baking soda and baking powder. Add the flour mixture to the zucchini mixture and stir just until blended – don’t over mix! Fold in the pineapple (I’ve been known to open the can the evening before and set it up to drain all night!).
Spoon into a greased 9 x 5 loaf pan and bake at 325 for about 50 minutes until the center springs back to a light touch and a toothpick comes out clean. Leave the loaf in the pan for 10 minutes before removing it to cool on a rack.
- Category: Loaves, Zucchini, Pineapple
