Pineapple Zucchini Loaf

Name: Pineapple Zucchini Loaf
Prep time: 20 min
Cook time: 40 min
Yield: 4
Ingredients: 1 1/2 cup white flour (all purpose); 1/2 tbsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 tsp ground cinnamon; 2 eggs size large; 1 1/4 cup sweetener Splenda; 1/3 cup canola oil; 5 slices canned pineapple; 1 tsp vanilla extract; 1 zucchini

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Submitted by Keith Reynolds, Mississauga (ON)

Preparation : 20 min Cooking : 40 min

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Ingredients

1 1/2 cup	white flour (all purpose)	7.1 oz
1/2 tbsp	baking powder	0.2 oz
1/2 tsp	baking soda	0.1 oz
1/4 tsp	salt
1/2 tsp	ground cinnamon	0.1 oz
2	eggs size large, room temperature
1 1/4 cup	sweetener Splenda	1.1 oz
1/3 cup	canola oil	2.9 fl.oz
5 slices	canned pineapple	6.8 oz
1 tsp	vanilla extract	0.2 fl.oz
1	zucchini, shredded	4.6 oz

Method

Preheat oven to 350° F. Lightly spray an 8" x 4" loaf pan with canola cooking spray.
Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
In a large mixing bowl, beat eggs and Splenda sweetener on medium speed with an electric mixer for 2–3 minutes. Add oil, pineapple and vanilla; beat at medium speed for 1 minute or until blended.
Add flour mixture to the wet ingredients. Beat at low speed just until blended. Stir in zucchini; mix until blended. Spoon batter into prepared loaf pan.
Bake 40 minutes or until cake tester inserted in the centre comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and let cool on a wire rack.