It's zucchini time!
My garden is starting to give me some beautiful zucchini. I know yours is too! Here is a healthy and delicious way to use some of it. I love the pineapple with the zucchini this makes a lovely moist quick bread. Try it...you will definitely like it!
adapted from Josies Pineapple Zucchini Bread
1 cup coconut oil, melted and cooled
3/4 cup Truvia baking blend
1 teaspoon vanilla
2 cups zucchini, grated and drained well
1 cup crushed pineapple, drained
2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 cup chopped walnuts
3/4 cup golden raisins
Preheat oven to 350°F.
Beat the first four ingredients.
Add the next three ingredients and mix well.
Add the remaining ingredients and mix well.
Bake in a 2 greased loaf pans 5x9, for an hour.
Cool for 10 min and turn out on rack.
Note: if using smaller loaf pans bake for 40 minute.
Til next time...