Tasty Zucchini Bread

Moist from the zucchini and pineapple, this bread is great for a snack, as a lunch or dinner side dish, or for dessert. Wrap a loaf and share it with friends.

Ingredients:

• Butter-flavored cooking spray
• 3 large eggs or 3/4 cup egg refrigerated or frozen egg product, thawed
• 1/3 cup canola oil
• 7 packets sugar substitute (Equal, Splenda, etc.)
• 1 tablespoon pure vanilla
• 1 8-ounce can crushed pineapple,
• packed in natural juice, well-drained
• 2 cups grated zucchini
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1 teaspoon salt (optional)
• 1 cup chopped walnuts or pecans (optional)

Directions:

Preheat the oven to 375 degrees F. Lightly coat two 8-inch loaf pans with cooking spray. In a large bowl, beat the eggs; add the oil, sweetener, vanilla, pineapple, and zucchini. In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss. Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans. Bake for 40 minutes or until a toothpick inserted near the middle comes out clean. Cool in pans for 5 minutes. Remove from pans and cool on wire racks.

Number of Servings: 2 loaves -12 servings each

Notes from the Cook: This recipe freezes well.