Make Me.

This is what I get to make this week. 5 zucchinis decided to visit our garden, with more to follow soon. Thank you small, overgrown and messy home garden.

Zucchini-Pineapple Quick Bread
recipe and image courtesy of cookinglight.com

This recipe makes two loaves. Freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty aluminum foil, for up to one month. Thaw at room temperature. Slices are good microwaved at HIGH for 10 to 15 seconds.

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

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, 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.

Nutritional Information

Calories: 167 (32% from fat)

Fat: 5.9g (sat 0.5g,mono 3.3g,poly 1.7g)

Protein: 2.4g

Carbohydrate: 26.5g

Fiber: 0.7g

Cholesterol: 15mg

Iron: 0.9mg / Sodium: 151mg / Calcium: 16mg