Ingredients
- 3 cups all-purpose flour (about 13 1/2 ounces)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 2 eggs (large)
- 2 cups sugar
- 2 cups grated zucchini (about 1 1/2 medium zucchini)
- 2/3 cup oil (canola oil)
- Egg substitute (1/2 cup egg substitute or 4 egg whites)
- 2 teaspoons vanilla extract
- 16 ounces pineapple (canned, drained, two 8 ounce cans)
- Baking spray with flour
How to Make
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Step 1: Preheat oven to 325°.
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Step 2: Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.
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Step 3: Beat whole eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple.
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Step 4: Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray.
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Step 5: Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean.
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Step 6: Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Tips & Variations
- Two 9x5-inch loaf pans
- Cooking spray
We hope you enjoy this recipe!
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