“Kids Corner” Zucchini Pineapple Bread

Thanks to Benedictine University Dietetic Intern Samantha Raetzman for sharing this recipe. Samantha says: “This sweet bread recipe is tasty and a sneaky way to incorporate vegetables into…kids’ diets.”

3 eggs
1/2 cup vegetable or canola oil
1/2 cup applesauce
2 cups sugar
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple, drained
1 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
2 cups shredded zucchini
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. In a large mixing bowl combine eggs, oil, applesauce, sugar, vanilla, shredded zucchini, and pineapple. In a separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg and walnuts. Slowly add dry ingredients to the zucchini mixture and mix well. Pour batter into two greased loaf pans. Bake for about one hour or until toothpick inserted in middle comes out clean. Cool then remove and place on wire rack to cool completely.

Makes 24 slices.

From dole.com.

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