Zucchini Pineapple Bread

By michaelmeiner

Ingredients

• 3 cups sifted flour
• 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 -- (about 1 1/2 medium)
• 2/3 cup canola oil
• 1/2 cup egg substitute
• 2 teaspoons vanilla extract
• 16 ounces canned crushed pineapple -- drained

Preparation

Step 1

Preheat oven to 325.

Combine flour, salt, baking soda, baking powder and cinnamon in a large bowl.

Beat eggs with mixer 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 two 9x5 inch loaf pans. Bake at 325 for 1 hour. Cool 10 minutes in pan.