I have another quick bread for your zucchini-attacking arsenal.
It’s lighter in color, and texture, than most zucchini breads.
It uses nutmeg.
And cinnamon. (yes, I’ve “healthed it up” with whole wheat flour)
Wet ingredients, including unsweetened applesauce.
Shredded zucchini and canned crushed pineapple.
I made some mini loaves last time.
They make great gifts. :)
The recipe makes two large loaves (or 1 large and about 4 mini). Since this bread freezes well, I always make the full amount and either freeze or give away what we won’t eat in a week’s time. You could also cancel-out the healthfulness of this recipe by adding a vanilla or cream cheese frosting. Just a suggestion.
Pineapple Zucchini Bread – slightly adapted from Light & Tasty (not sure which issue)
- 1 1/2 cups sugar
- 2/3 cup unsweetened applesauce
- 1/3 cup canola oil
- 2 egg whites
- 1 egg
- 2 tsp. vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cups whole wheat flour
- 2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 3/4 tsp. ground nutmeg
- 1/2 tsp. baking soda
- 2 cups shredded zucchini
- 1 can (8 oz.) crushed pineapple (unsweetened), drained
Preheat oven to 350° and grease 2 8 x 4 x 2″ loaf pans.
In a large bowl, whisk together the sugar, applesauce, oil, egg whites, egg, and vanilla. Combine the flours, cinnamon, baking powder, salt, nutmeg, and baking soda. Gradually stir the dry ingredients into the wet until well blended. Fold in the zucchini and pineapple.
Transfer the batter into the prepared pans. Bake for 50-55 min., or until a toothpick inserted into the center comes out clean. Cool for 10 min. in the pans before removing to a wire rack to cool completely.
Yield – 2 large loaves
Btw, if you’re looking for an amazing savory recipe for zucchini, check out this one from Deb. I made it last week, and WOW.