Zucchini-Pineapple Bread

Ingredients

• 2 cup white whole-wheat flour
• 1 cup sugar
• 3 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 cup olive oil
• 1/4 cup unsweetened applesauce
• 2 tsp vanilla extract
• 3 large eggs
• 1 (8 ounce) can crushed pineapple
• 1 1/2 cup shredded zucchini (from about 2 medium zucchini)

Instructions

1. Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line with parchment paper, allowing 2 inches to hang over each long side.
2. Whisk flour, sugar, cinnamon, baking soda, salt and baking powder in a large bowl,
3. Whisk oil, applesauce, vanilla and eggs in a small bowl until well combined. Fold the oil mixture into flour mixture until combined. Drain pineapple, reserving juice; set the juice aside. Fold the drained pineapple and shredded zucchini into the batter. Spoon the batter into the prepared pan.
4. Bake until a toothpick inserted in the center comes out clean with some moist crumbs, about 1 hour. (If needed, tent with foil during the last 20 minutes to keep the top from overbrowning.)
5. Brush the top of the bread with the reserved pineapple juice. Transfer to a wire rack to cool in the pan for 30 minutes. Remove the bread from the pan using the parchment as handles. Serve warm or at room temperature.