Zucchini & Crushed Pineapple Bread

Name: Zucchini & Crushed Pineapple Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 loafs or 4 mini loafs
Ingredients: 3 c white whole wheat flour, or whatever you have on hand; 2 tsp baking soda; 1/2 tsp baking powder; 1 tsp salt; 1 tsp cinnamon; 3 eggs; 1 1/2 c light brown sugar; 1 c applesauce, unsweetened; 1 can(s) crushed pineapple 8 oz. can *undrained*; 2 c shredded zucchini

By Sarah B.
@sjbaker86

I have always loved zucchini bread, I love it even more now since I have found this recipe! Using the applesauce in place of the oil gives the bread more depth and paired with the zucchini and the crushed pineapple the trio pairs well with keeping the bread super moist. It is so delicious, and the fact that it is super healthy makes you feel less guilty as your eating your second (or third) piece!
Note~ When making mini loafs, one loaf cut into 8 pieces is 2 Weight Watcher Plus points.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

2 loafs or 4 mini loafs

Prep:

15 Min

Cook:

1 Hr

Ingredients

3 c

white whole wheat flour, or whatever you have on hand
2 tsp

baking soda
1/2 tsp

baking powder
1 tsp

salt
1 tsp

cinnamon
3

eggs
1 1/2 c

light brown sugar
1 c

applesauce, unsweetened
1 can(s)

crushed pineapple 8 oz. can *undrained*
2 c

shredded zucchini
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How to Make Zucchini & Crushed Pineapple Bread

Step-by-Step

Preheat your oven to 350* and grease two regular size loaf pans or four mini.
In a large bowl mix together all of your dry ingredients: flour, sugar, baking soda and baking powder,
In a smaller bowl mix together the eggs, and applesauce until well combined, pour egg mixture into the dry ingredients, mix until combined
Add in the undrained crushed pinapple and the shredded zucchini, stir until all ingredients are fully incorporated
Carefully pour bread batter into prepared pans filling only until 3/4 of the way full, bake 1 hour for regular loaves or 30-40 minutes for mini loafs, make sure middle is done!
Let bread stand 10 minutes in pan and then invert it to a cooling rack, making sure to losen all sides of the pan before inverting to eliminate it sticking and tearing apart. Serve warm, left overs are best kept in the refrigerator.