3 cups peeled and grated raw zucchini
3 cups granulated sugar
1 cup unsweetened applesauce
1/2 cups canola oil
1 cup eggbeaters or 8 egg whites (equivalent 4 whole eggs)
4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup chopped nuts
1 cup crushed pineapple, drained (20 ounce can)
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon rum extract
Mix the first five ingredients and beat for two minutes. Add the three extracts and the pineapple.
Sift flour, baking powder, salt and baking soda. Add and mix well. Stir in the nuts. Bake in nonstick 9 x 5-inch loaf pan sprayed with nonstick cooking spray for 40 to 50 minutes at 350 degrees F until tester comes out clean.
This recipe makes three loaves.
NOTE: Frozen zucchini also works. If using, thaw and drain very well. The baked bread also freezes very well.