Pineapple Zucchini Bread

This year my garden has been producing tons of zucchini, so of course I’ve been making zucchini bread! I like this recipe because it uses fresh pinapple which adds texture and enhances the flavor. This recipe makes 2 loafs, but feel free to double it and freeze a couple loaves.

Here’s what you need:

• 4 1/2 teaspoons Ener-G egg replacer
  

  Time to brew a nice pot of coffee and pull out some EarthBalance!

• 6 Tablespoons water
• 1/2 cup unsweetened apple sauce
• 1/2 cup canola oil
• 1 Tablespoon apple cider vinegar
• 1 1/4 cups Sucanat
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups whole wheat pastry flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 cup chopped walnuts
• 1/2 cup golden raisins
• 1 cup chopped fresh pineapple (or canned crushed pineapple)
• *optional* 1/4 cup minced dried pineapple pieces

1. Preheat the oven to 325 and lightly grease and flour 2 loaf pans.
2. In mixing bowl, combine Ener-G egg replacer with 6 Tablespoons of water. Mix until fluffy. Add the apple sauce, oil and sucanat, mix until well combined. Stir in the zucchini and vanilla.
3. In a seperate bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Add the dry ingredients to the zucchini mixture slowly and mix until well combined. Add the nuts, raisins and pineapple.
4. Pour into prepared pans and bake for 60 minutes.

Did you try this recipe? Share how you liked it below…