Pineapple Zucchini Bread
3 eggs, beaten
2 cups finely shredded zucchini
1 cup vegetable oil
1 (8-oz.) can crushed pineapple, drained
2 tsp. vanilla
3 cups flour (1-½ cup whole wheat + 1-½ all-purpose)
2 cups sugar
¾ tsp. nutmeg
1-½ tsp. cinnamon
1 tsp. salt
½ tsp. baking powder
2 TBSP baking soda
1 cup chopped nuts
1 cup chocolate chips OR raisins
Preheat oven to 350.
In mixing bowl, combine eggs, zucchini, oil, pineapple and vanilla. Combine dry ingredients and stir into egg mixture just until moistened. Fold in nuts and chocolate chips (or raisins).
Pour into two greased 4x8 inch loaf pans. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool before removing from pans to wire racks.
This can be lowered in calories by using Splenda instead of sugar, and using unsweetened pineapple/canned in its own juice, and using fewer nuts and raisins. ½ cup of unsweetened applesauce could also replace ½ of the oil.
