Makeover Pineapple Zucchini Bread 1-1/2 cups sugar 2/3 cup unsweetened applesauce 1/3 cup canola oil 2 egg whites 1 egg 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons ground cinnamon 1-1/2 teaspoons baking powder 1 teaspoon salt 3/4 teaspoon ground nutmeg 1/2 teaspoon baking soda 2 cups shredded zucchini Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Makeover Pineapple Zucchini Bread cont. 1 can (8 ounces) unsweetened crushed pineapple, drained 1/3 cup chopped walnuts In a large mixing bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Makeover Pineapple Zucchini Bread Yield: 2 loaves (12 slices each). Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008