Snack

Zucchini-Pineapple Quick Bread is for Snack.

Zucchini-Pineapple Quick Bread takes 25 minutes to prepare.

Zucchini-Pineapple Quick Bread takes 60 minutes to cook.

Zucchini-Pineapple Quick Bread makes 28 servings.

The ingredients for Zucchini-Pineapple Quick Bread are:

3 cups sifted all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
2 large eggs
2 cups sugar
2 cups grated zucchini (about 1 1/2 medium zucchini)
1/3 cup canola oil
1/3 cup unsweetened apple sauce
1/2 cup egg substitute
2 teaspoons vanilla extract
2 (8-ounce) cans crushed pineapple in juice, drained
Baking spray with flour

Here is how you make Zucchini-Pineapple Quick Bread:

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, apple sauce, 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 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.Serving Size:?makes 2 loaves at 14 slices each or about 28 muffins

The nutritional information for Zucchini-Pineapple Quick Bread is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 157.2

• Total Fat: 3.1 g
• Cholesterol: 13.3 mg
• Sodium: 151.0 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 1.1 g
• Protein: 2.6 g