Spring Bread

For some very strange and unexplainable reason I got the idea stuck in my head that I wanted to make zucchini bread. It's not something that I've had very often but I really wanted to make one. I came across a couple recipes but then found one that was reasonably healthy, after all the main ingredients are vegetables, vegetables in cake are healthy right? It was a very easy and simple recipe to make. I liked the different flavors in it like the zucchini, to crushed pineapple and coconut. The original recipe also called for putting a cream cheese frosting on it, but I was too lazy and didn't feel like beating the cream cheese and sugar and making a mess with it so I just omitted it and left it more as a bread than a cake really... I think next time I am going to dust off my Mom's (well really my Aunt Mary's) zucchini pie recipe instead, that pie is excellent!

Pineapple Zucchini Cake
Source: Skinny Taste

Ingredients: 
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/2 cup flaked coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/4 tsp nutmeg, optional
1 pinch ginger, optional
3 tbsp canola oil
2 whole large eggs
1 tsp vanilla
2 cups grated zucchini, unpeeled
20 oz. can crushed pineapple in juice, drained

Directions:
Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

Servings: 16 • Serving Size: 1 slice • Old Points: 5 pts • Points+: 6 pts

Calories: 230 • Fat: 7.6 g • Protein: 3.3 g • Carb: 36.8 g • Fiber: 1.8 g