Pineapple Zucchini Bread

Description: This is a great bread sliced right out of the pan. It is warm and gooey and so good! I usually make 2 loaves at a time because we eat the first one right out of the oven.

Ingredients:

1 cup flour

1/2 cup whole wheat pastry flour

2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. cinnamon

1 Tbsp. ground flaxseed dissolved in 2 Tbsp. hot water

1/2 cup sugar

1/3 cup canola oil

1 tsp. white vinegar

1 tsp. vanilla

1 1/2 cups grated zucchini, about 2 small

1/2 cup raisins

1/2 cup crushed pineapple in juice

Preparation: Preheat oven to 350. Put ground flaxseed in the hot water and set aside for a few minutes. Shred zucchini in food processor. Sift flours and baking powder together. Set aside. In mixing bowl, combine salt, cinnamon, sugar, oil, vinegar, vanilla and zucchini and flaxseed. Slowly add the sifted flour and baking powder to the wet mixture. Once well combined, add raisins. Stir again. Spray loaf pan with nonstick cooking spray (read labels) and fill loaf pan about 3/4 of the way full. Bake in oven for 50-60 minutes.

Alterations:You can make these with or without the pineapple. If you don't add the pineapple you will want to add about 1/4 cup water or whatever kind of milk you use. If your child is not allergic to walnuts I would highly suggest adding 1/2 cup to the batter with the raisins.

Rating: This gets 5 stars from my crew. They love muffins of any kind and don't even care that there is zucchini in them.