Friday, October 23, 2009

Pineapple Zucchini Bread

YUM!

The Menu:
Pineapple Zucchini Bread

The Original Recipe:
I got this recipe off of my favorite recipe board. I'm not going to post seperately the way I changed it. I am just going to add it here! It turned out GREAT! I didn't have plain applesauce so I ended up using my kids peach flavored kind, but you cannot taste that at all. Anyway, I didn't see in the recipe how much sugar to use, so I used 1 1/2 cup sugar (which I am adding into the recipe below so you can print it). I also used 2cups flour and 1 cup whole wheat flour and no nuts. We think it turned out great. I had frozen zucchini and did drain off some juice seeing there there was oil, applesauce and things in this recipe that made it very wet.
I baked it for 50 minutes and was perfectly done in the middle.


Pineapple Zucchini Bread
from Light &Tasty July 2007

2/3 c unsweetened applesauce

1 1/2 cup sugar

1/3 c canola oil

2 egg whites

1 egg

2 tsp vanilla extract

3 c all-purpose flour (1 ½ all-purpose and 1 ½ whole wheat)

2 tsp ground cinnamon1

½ tsp baking powder

1 tsp salt

¾ tsp ground nutmeg

½ tsp baking soda

2 c shredded zucchini

1 can (8 oz) unsweetened crushed pineapple, drained

1/3 c chopped walnuts, optional


In a large mixing bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the dry ingredients; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. Transfer to two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 F for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each)Nutrition Facts: 1 slice equals 159 calories, 5 g fat (trace saturated), 9 mg cholesterol, 158 mg sodium, 27 g carbohydrates, 1 g fiber, 3 g protein

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