Zucchini-Pineapple Wheat Bread |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A healthier version of a family favorite. Ingredients:
2 cups all-purpose flour |
1 cup whole wheat flour |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1 teaspoon salt |
2 cups granulated sugar |
1 1/4 teaspoons cinnamon |
3/4 teaspoon ground nutmeg |
3 large eggs, lightly beaten |
1/3 cup vegetable oil |
1/3 cup applesauce |
2 teaspoons vanilla |
2 cups zucchini, shredded |
1 cup pecans, chopped |
1 (8 1/4 ounce) can crushed pineapple, well drained |
Directions:
1. Preheat oven to 350F degrees. Grease two 9x5 loaf pans.
2. In a large mixing bowl, combine first 8 ingredients (flour through nutmeg); make a well in the center of the mixture.
3. In a small bowl, combine eggs, oil, applesauce, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened. Stir in zucchini, pecans, and pineapple.
4. Spoon batter into prepared loaf pans. Bake for 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.
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