(Recipe can be found on the Cooking Light site here.)
Step by Step Instructions:
Just about everything needed for this dish is standard fare in my kitchen: Crushed Pineapple, Salt, All-Purpose Flour, Baking Powder, Canola Oil, 2 Eggs, 2 cups of grated Zucchini (about 1 medium and 1 small zucchini), Egg Substitute, Salt, Baking Spray with Flour, Baking Soda, Ground Cinnamon, and Vanilla Extract (Not Pictured..whoops!).
First off, I preheated the oven to 325 degrees. Once that was done, I began by washing my zucchini, chopping off one end, and grating it on the large holes of a box grater. I ended up with approximately 2 cups of grated zucchini.
Then I opened 2 8 oz. cans of crushed pineapple and drained them in a fine mesh strainer.
I then combined my sifted flour, salt, baking soda, baking powder, and ground cinnamon in a large bowl and set it aside.
Then it was time to move onto the wet ingredients. In my Kitchen Aid mixer, I mixed the eggs until they were foamy as seen in the photo above.
To the eggs, I added the sugar, zucchini, canola oil, egg substitute, and vanilla extract…
…and mixed them until everything was well incorporated.
I added the wet ingredients to the dry ingredients and folded them together until well combined.
The pineapple then gets added to the batter…
…and is folded in carefully until it’s evenly throughout the batter.
Then I liberally sprayed the bread pans and divided the batter evenly between the two pans. They then went into the oven for about an hour or until a toothpick is poked into the center and comes out clean. It took approximately 62 minutes for my bread to be fully cooked.
The bread then needs to cool in the pans on a wire cooling rack for 10 minutes. By then the bread should pull away from the sides of the pan slightly. I used a butter knife and went around the edges of each pan to make sure they were separated from the sides. Then I carefully flipped over the pans, the bread popped out, and I quickly (and still carefully) flipped the bread back so it was right-side up. Then the bread continued to cool fully.
Once the bread is cool, slice away and devour. This was seriously delicious, so I dare you to only eat one slice! Enjoy!
3 cups sifted 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 large eggs
2 cups sugar
2 cups grated zucchini (about 1 1/2 medium zucchini)
2/3 cup canola oil
1/2 cup egg substitute
2 teaspoons vanilla extract
2 (8-ounce) cans crushed pineapple in juice, drained
Baking spray with flour
1. Preheat oven to 325°.
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.
3. Beat 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. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Amount per serving (14 servings per loaf; serving = 1 slice):
Calories from fat: 32%
Saturated fat: 0.5g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 1.7g