Pineapple Zucchini Bread

The another day I was craving something sweet and healthy and perfect to eat at anytime of the day. We had zucchini from the farmer's market and pineapple in stock. Baking ingredients are always on hand so I decided to make something different than our traditional zucchini bread recipe and used the Taste of Home's Makeover Pineapple Zucchini Bread recipe* as a reference. And a little bit later I baked:

Pineapple Zucchini Bread

Pineapple + Zucchini = Great source of fruits and veggies found in this yummy bread recipe. Serve fresh from the oven or give as a gift! 

Serves: 4 mini loaf pans

Prep Time: 15 min

Total Time: 50 min

Ingredients 

• 1 1/2 c sugar
• 1 c unsweetened applesauce
• 3 egg whites
• 2 t vanilla extract
• 3 c all purpose flour
• 2 t ground cinnamon
• 1 1/2 t baking powder
• 1 t salt
• 1 t ground nutmeg
• 1/2 t baking soda
• 2 c zucchini, shredded (about 2 medium)
• 1 can (8 oz.) unsweetened crushed pineapple, drained
• 1/2 c chopped walnuts (optional)

Baking Instructions

1. Preheat oven to 350°F. Grease mini loaf pans with nonstick cooking spray. 
2. In a large bowl, beat sugar, applesauce, egg whites, and vanilla until well blended. gradually beat dry mixture into sugar mixture until blended. 
3. Mix the dry ingredients together in a large bowl.
4. Combine the dry mixture with the wet mixture until well blended. Stir in zucchini, pineapple, and walnuts (optional).
5. Pour the bread batter into your prepared loaf pans.
6. Bake for 30-35 minutes or until golden brown.

*Websites Cited

"Makeover Pineapple Zucchini Bread Recipe." Taste of Home. RDA Enthusiast Brands, n.d. Web. 22 Sep 2013. <http://www.tasteofhome.com/Recipes/Makeover-Pineapple-Zucchini-Bread>.