Spicy Pineapple Zucchini Bread
1/8 c. vegetable oil
3/4 c. applesauce
2 c. sugar
2 t. vanilla
2 c. coarsely shredded zucchini or yellow squash
8-1/4 oz. can crushed pineapple, drained
|2 c. flour (great with wheat flour)
1 t. salt
2 t. baking soda
1/2 t. baking powder
1-1/2 t. cinnamon
1/2 t. nutmeg
1 c. chopped walnuts (optional)
Blend all ingredients from eggs to walnuts. Sift all dry ingredients and blend with
everything else. Bake in 2 loaf pans sprayed with non-stick baking spray.
(Bottom of the loaf pan can be lined with a piece of wax paper or parchment
paper, if desired.)
Bake at 350° for approximately 50 minutes (test for doneness).
Cool 10 minutes and remove from pan.
They freeze very well.