Fiberful Pineapple Zucchini Bread |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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From cookbook Ingredients:
1/2 cup crushed pineapple, do not drain |
3/4 cup skim milk |
4 large egg whites |
1/4 cup honey |
1 cup all-purpose flour |
1 1/4 cups whole wheat flour |
1/2 cup wheat germ |
1/4 cup ground flax seed |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon baking soda |
2 tablespoons baking powder |
3 cups zucchini, shredded |
3/4 cup raisins |
Directions:
1. Preheat the oven to 350°F Spray a 9X5 loaf pan with cooking spray.
2. Combine the crushed pineapple with juice, skim milk, egg whites, and honey in a large bowl; mix until blended.
3. Combine the all-purpose flour, whole-wheat flour, wheat germ, ground flaxseed, cinnamon, nutmeg, baking soda and baking powder in a large zip-top bag; shake vigorously until completely blended. Add the flour mixture to the mixing bowl, blending until ingredients are moistened.
4. Fold in the zucchini and raisins.
5. Spoon the batter into the loaf pan.
6. Bake for 60-70 minute until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 5 min.; remove from the pan and cool completely before slicing and serving.
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