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
Original recipe from Light & Tasty June/July 2007 magazine
Yields: One bundt pan or one loaf pan
Ingredients:
- 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
Directions:
- 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.
