Friday, August 7, 2009

Pineapple Zucchini Bread. Delicious!

Okay, so I've given up sandwich bread but I can't resist a delicious quick bread!
I wanted to eat this whole bundt loaf at one sitting...
Feel free to share your quick bread recipes in the comment section:)

Pineapple Zucchini Bread
Yields: One bundt pan or one loaf pan

  • 3/4 cup sugar
  • 1/3 cup Jarrow Formulas Extra Virgin Coconut Oil
  • 1/3 cup Applesauce
  • 2 egg whites
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup shredded zucchini
  • 1/2 can crushed pineapple, drained
  • 1/3 cup chopped walnuts

  • Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray.
  • In a large mixing bowl, beat with a mixer-> the sugar, applesauce, coconut oil, egg whites, egg, and vanilla until well blended. Gradually beat into sugar mixture->flour, cinnamon, baking powder, baking soda. Stir in the zucchini, pineapple, and walnuts.
  • Transfer mixture to bundt pan.
  • Bake for 50 minutes or until toothpick inserted comes out clean.
  • Let cool completely before taking out of the bundt pan.

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