Zucchini-Pineapple Quick Bread
Zucchini-Pineapple Quick Bread might be just the morn meal you are searching for. One serving contains 342 calories, 5g of protein, and 12g of fat. This recipe serves 14. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have baking powder, vanillan extract, canolan oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes.
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 5inch) 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.