I can't make just one kind of bread!! that stinking zucchini gave me 6 cups of shredded zucchini to use!! And that is enough for 3 different batches. Which is why I have mini loaves of the other. Why that one, well I made them after making this one, and I like to work like a conveyor belt. Back to back to back to get the most done!! I found this recipe in the Cooking Light 2009 annual recipes. We are a definite pineapple family, despite apparently not doing much with it, mostly because we eat it fresh and fast haha. This was completely different than the first bread. Very moist, and the pineapple was wonderful. Light and fluffy, great quick bread!!
3 c sifted all purpose flour
1 1/2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda1/2 tsp baking powder
2 lg eggs
2 c sugar
2 c grated zucchini
2/3c canola oil
1/2 c egg substitute2 tsp vanilla extract
2 (8oz) can's crushed pineapple,drained
Preheat oven to 325.
In a medium bowl combine flour, cinnamon, salt, baking soda and baking powder. Whisk to combine.
Beat eggs with a mixer at medium speed until foamy. Add sugar and next 4 ingredients, beating until well blended. Add flour mixture, and mix just until combined. Fold in pineapple.
Spoon batter into 2-9x5 loaf pans coated with baking spray. Bake at 325 for 1 hour or until a toothpick inserted in center comes out clean. Cool 10 min in pans on a wire rack; remove from pans. Cool completely on wire rack.
It is decided this is the springy/summery zucchini bread, and the other one is the fall/Christmas zucchini bread haha.. Both were super yummy!!