(2 standard loaves or 1 square loaf)



2 1/2 cups grated zucchini

3 cups whole-wheat all purpose flour

2 tsp baking soda

1 tsp salt

1/2 tsp baking powder

2 tsp ground cinnamon

3/4 tsp ground nutmeg

3/4 cup sugar (or 1/4 cup sugar with 2 tsp natreen liquid sweetener)

3 eggs

1 cup vegetable oil

2 tsp vanilla extract

1 can 224g can crushed pineapple, drained

chopped walnuts (optional)



Preheat oven at 190˚C. Prepare two 20 x 5 cm greased loaf foil pans. Set aside. Using the large hole of a grater, grate the zucchini and squeeze out the juice before measuring. Set aside.Place the flour, baking soda, salt, baking powder, cinnamon, nutmeg, and sugar in a large bowl and mix thoroughly. Make a well in the center. Add the eggs, oil, vanilla extract, pineapple, walnuts, and grated zucchini. Mix just enough to moisten the dry ingredients. Do not overmix. The batter should be lumpy. Pour batter equally into the 2 pans and bake for 1 hour or until done. *Appetite Magazine*

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