Zucchini-Pineapple Wheat Bread

A healthier version of a family favorite.

• Ready In: 1 hr 15 mins
• Yields: 2 loaves

Ingredients

• 2  cups all-purpose flour
• 1  cup whole wheat flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon baking powder
• 1  teaspoon salt
• 2  cups granulated sugar
• 1 1⁄4 teaspoons cinnamon
• 3⁄4 teaspoon ground nutmeg
• 3  large eggs, lightly beaten
• 1⁄3 cup  vegetable oil
• 1⁄3 cup applesauce
• 2  teaspoons vanilla
• 2  cups zucchini, shredded
• 1  cup pecans, chopped
• 1 (8 1/4ounce) can crushed pineapple, well drained

Directions

1. Preheat oven to 350F degrees. Grease two 9x5" loaf pans.
2. In a large mixing bowl, combine first 8 ingredients (flour through nutmeg); make a well in the center of the mixture.
3. In a small bowl, combine eggs, oil, applesauce, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened. Stir in zucchini, pecans, and pineapple.
4. Spoon batter into prepared loaf pans. Bake for 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.