Yield: 2 loaves, 14 servings per loaf
(serving size: 1 slice)
INGREDIENTS
- 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)
- 2/3 cup canola oil
- 1/2 cup egg substitute
- 2 teaspoons vanilla extract
- 2 (8-ounce) cans crushed pineapple in juice, drained
- Baking spray with flour
PREPARATION
- Preheat oven to 325°.
- 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 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.
Credits to: myrecipes.com
