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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a delicious and healthful breakfast bread. It can easily be made lower in fat and cholesterol by using less sugar and replacing eggs with egg substitute. I have adapted this recipe to my own preferences from one seen in Cooking Light magazine. Ingredients:
1 1/2 cups unbleached flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/4 teaspoon baking powder |
3/4 teaspoon ground cinnamon |
1 egg |
1 egg white |
1 cup sugar (or less) |
1 cup grated zucchini (use the smaller grating side) |
1/3 cup vegetable oil or 1/3 cup canola oil |
1 teaspoon vanilla extract |
1 (8 ounce) can crushed pineapple, drained |
Directions:
1. Grease and flour a 9x5 inch loaf pan. Preheat oven to 325 degrees.
2. Combine first first five ingredients in a bowl and mix well using a fork or a whisk.
3. In another bowl, beat eggs with a mixer until they look foamy. Then, add sugar, zucchini, oil, and vanilla. Beat briefly on low until mixed thoroughly. Add wet mixture into dry mixture with spoon, stirring until moist. Drain as much liquid from the pineapple as possible and then fold into the batter.
4. Pour batter into greased and floured loaf pan and bake at 325 degrees for one hour or until inserted toothpick comes out clean. Cool on a wire rack.
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