Zucchini Bread

Zucchini Bread

A moist and flavorful zucchini bread made with crushed pineapple, walnuts, and warm cinnamon spice. Perfect for a healthy breakfast or snack with a delightful texture.

Active Time
50 mins
Total Time
50 mins
Total Servings
18 Serves

How to Make It

1. Step
Preheat the oven to 350°F (175°C). Lightly coat two 9-by-5-inch loaf pans with cooking spray.
2. Step
In a large bowl, add the egg whites, canola oil, applesauce, sugar, and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.
3. Step
In a separate small bowl, mix together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and ground cinnamon. Set aside 1/2 cup of the flour mixture.
4. Step
Gradually add the smaller flour mixture to the egg white mixture. Beat on medium speed until well blended.
5. Step
Stir in the shredded zucchini, chopped walnuts, and crushed pineapple.
6. Step
Adjust the batter with the reserved 1/2 cup flour, adding 1 tablespoon at a time until the batter is thick and not runny.
7. Step
Evenly divide the batter between the two prepared loaf pans.
8. Step
Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
9. Step
Let the bread cool in the pans on a wire rack for 10 minutes.
10. Step
Turn the loaves out onto the wire rack to cool completely.
11. Step
Slice each loaf into nine 1-inch slices and serve.

Ingredients

  • 6 egg whites
  • 1/4 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts
  • 1 1/2 cups crushed unsweetened pineapple

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