⅓cupcanola oil or melted and cooled butter or coconut oil
1.5cupscoarsely grated zucchinidrained of excess moisture
½cupcrushed pineappledrained well
Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture.
Once excess moisture is wrung out, measure out 1.5 cups of loosely packed shredded zucchini. Gently press or pat, on the zucchini when placing it into the measuring cup.
Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, mix together eggs, honey, oil, applesauce, and vanilla.
Pour the wet ingredients into the dry ingredients, and stir until just combined. Fold in the drained zucchini and drained pineapple.
Pour batter into prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out clean. The time varies, depending on your oven.
Cool the bread in the pan for 10 minutes on a baking rack, and then remove from the pan to cool completely.
Store the cooled bread in the fridge for up to 5 days.
Whole Wheat Flour: This recipe can be made using whole wheat flour, all-purpose, or whole white wheat flour. I recommend using whole white wheat, as it is still a whole grain, but bakes up lighter.Honey: Feel free to use maple syrup in place of the honey.Oil: Use either canola oil or melted and cooled coconut oil.Freezing Zucchini Bread: Cool the bread fully, then wrap it in a layer of plastic wrap followed by a layer of foil. Place into a freezer-safe storage bag and freeze for up to 3 months. Defrost overnight in the refrigerator and then use it within 5 days