Pineapple Zucchini Bread

Pineapple Zucchini Bread


1 ¾ cups whole white wheat flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon cinnamon
2 eggs
⅓ cup canola oil
½ cup honey
½ cup unsweetened applesauce
2 scoops Encala
1 teaspoon vanilla
1 cup coarsely grated zucchini, drained of excess moisture
½ cup crushed pineapple drained well


In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, mix eggs, honey, oil, applesauce, vanilla, and Encala until the Encala is fully dissolved.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the drained zucchini and drained pineapple.
Pour batter into a greased 9×5 inch loaf pan and bake at 350 degrees F for 50-60 minutes or until a toothpick comes out clean.

Scroll to Top