Harvest Zucchini Bread

Ingredients

• 1 cup flour 
• 2 teaspoons baking soda 
• 2  eggs 
• 2 teaspoons ground cinnamon 
• 0.3 teaspoon nutmeg 
• 0.3 cup nonfat buttermilk 
• 8 ounce pineapple crushed canned
• 0.5 cup pistachios coarsely chopped
• 1 teaspoon salt 
• 2 teaspoons vanilla extract 
• 0.3 cup vegetable oil 
• 1 cup flour whole wheat
• 3 cups zucchini shredded unpeeled

Equipment

• bowl
• frying pan
• oven
• loaf pan
• toothpicks

Directions

1. Preheat oven to 350 degrees F. Spray 2 (8 x 4 inch) loaf pans set aside.
2. In medium bowl combine the first six ingredients. Set aside.
3. In large bowl beat eggs.
4. Add vanilla, buttermilk and vegetable oil and blend.
5. Add Stevia Extract In The Raw and Sugar In The Raw. Blend well.
6. Add grated zucchini and dry ingredients.
7. Mix well. Stir in pineapple and nuts and mix until blended.
8. Pour batter evenly into both loaf pans. Set in oven on middle rack and bake at 350 degrees F for about 50 minutes or until toothpick comes out clean when inserted.
9. Remove from oven and cool in pans for about 25 minutes or until cool.
10. Remove from pan and continue to cool on a rack before slicing to serve.