Rumbamel's Veggie and Pineapple Bread

-2 C shredded Zucchini, about 1 med. zucchini
-3 large eggs
-2 t vanilla extract
-3/4 C unsweetened applesauce (this is the result of 1 C applesauce that has been drained for 15 minutes)
-3/4 C unsweetened crushed pineapple (sometimes I just use tidbits or whatever and crush them myself, but drain it first)
-1/2 C shredded carrots (baby) or about 2.3-2.4 oz
-1 T canola oil

-1 C all purpose white flour (I ran out)
-1 1/3 C whole wheat flour (I ran out of this, too)
-1 C old fashioned quick cooking oats
-2 heaping teaspoons of Metamucil, Clear and Natural, a fiber supplement powder
-3/4 C Granulated sugar (regular white)
-1 1/2 t ground cinnamon
-3/4 t ground nutmeg

-90 g or 3/4 C chopped walnuts like Diamond

--Crush the pineapple if you don't have crushed canned pineapple. Shred the zuccini and carrots and add them to a medium to large bowl with all the other wet ingredients (top list). Mix well and set aside.

--Mix the dry ingredients, including the walnuts, in a large bowl. Add the dry to the wet and mix, just until moistened.

--Pour into a lightly sprayed 9 x 13 casserole dish or 2 loaf pans and cook at 350 degrees for 50-60 minutes or until a knife in the middle comes out clean. Let stand for 10 minutes before removing from loaf pans or dish.

--Makes 24 servings. (If using loaf pans their will be 12 slices in each loaf.

--Enjoy!!


Serving Size: Makes 24 servings

Number of Servings: 24