Carrot and Zucchini with walnuts - loaves

Crushed Pineapple (540 ml) - 2.278 cups Drained ( but reserve 1/4 cup of juice)
Walnuts, 1/2 cup - chopped
Whole Wheat Flour ( No Name ) 2 cups
Salt, 1/2 tsp
Cinnamon, ground, 2 tsp
3/4 cup Fat Free Buttermilk
Egg, fresh, 3 large
Granulated Sugar, 1 1/2 cup
*Canola Oil, 1/4 cup
Apple sauce ( no Name) unsweetened 1/4 cup
Vanilla Extract, 1 tsp
Carrots, raw, 1 cup, grated
Zucchini, 1 cup, grated and drained
Unsweetened Medium desiccated Coconut 60 ml, 4 tbsp
*Bob's Red Mill Whole Ground Flaxseed Meal, 3 Tbsp.
2 tsp baking soda

Makes 2 loaves ( 10 slices per loaf, 1 slice is one serving)
Preheat oven 350 F /180 C
Spray two loaf pans and set aside

Combine carrots , Zucchini and pineapple in one bowl set aside
Chop walnuts ( toasted ) and all dry ingredients in another bowl and set aside.
Combine rest of ingredients plus 1/4 cup reserved pineapple juice, whisk together and add to vegetable mix.- then add this to dry mix and stir until moistened, spoon into loaf pans, smooth batter and bake 1 hour or until toothpick comes out clean!
Cool on wire rack. Each loaf should yeild 10 nice thick slices. Enjoy toasted too.

I do not glaze mine , but if you want to do so use powdered sugar and heated pineapple juice and sprinckle with some toasted coconut to dress up this loaf.

Number of Servings: 20

Recipe submitted by SparkPeople user MELTEAGUE.