Zucchini-Pineapple Quick Bread PRINT
Makes 2 loaves.
|3||cups sifted all-purpose flour (about 13½ ounces)|
|1||teaspoon baking soda|
|½||teaspoon baking powder|
|1½||teaspoons ground cinnamon|
|2||cups grated zucchini (about 1½ medium zucchini)|
|⅔||cup canola oil|
|½||cup egg substitute|
|2||teaspoons vanilla extract|
|2||(8-ounce) cans crushed pineapple in juice, drained|
|Baking spray with flour|
1. Preheat oven to 325°.
2. 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.
3. 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 × 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.