Squash Pineapple Bread - cooking recipe

Ingredients

3 eggs
1 c. unsweetened applesauce
1 c. sugar
2 c. grated zucchini squash
1 c. diced dried pineapple
2 tsp. vanilla
2 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
3 tsp. ground cinnamon

Preparation

Beat eggs lightly in a large bowl.
Stir in applesauce, sugar, squash, pineapple and vanilla.
Sift together remaining dry ingredients.
Stir dry ingredients into egg mixture until well blended.
Spoon batter into an 8 x 5 x 3-inch loaf pan coated with nonstick spray.
Bake at 375\u00b0 for 1 hour or until centers of loaves spring back when touched.
Cool 10 minutes before removing loaves from pans.
Yields 20 servings per loaf.
One serving equals 130 calories.