There were more zucchini this last week, which reminded me of the one I had on my counter at home, and so we made some that evening. I found a great recipe, and tweaked it to include the whole wheat flour I bought a while ago, but never seem to use.
Healthy Zucchini Pineapple Bread2 cups regular flour
1 cup whole wheat flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
3 cups shredded zucchini
2 teaspoons vanilla extract
1/2 can crushed pineapple, with 1/2 the juice from the can
1 cup vegetable oil
1 cup pecans, chopped
Combine the dry ingredients together. Add in the wet ingredients, except nuts, and combine until all the dry ingredients have been incorporated. Add the nuts, and stir in. Bake in 2 greased loaf pans, at 340 degrees, for an hour.
No need to use a mixer, this comes together very easily. I also shredded my zucchini with a cheese shredder, after removing the seeds. No need to get out your big food processor, and it's really moist when done. But still healthy! right, because of the whole wheat flour.