Zucchini pineapple quick bread

Dry ingredients:
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 tsp salt
1 tsp b soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon

Wet ingredients:2 large eggs
2 c sugar
2 cups grated zucchini (about 1 1/2 medium)
2/3 c oil
1/2 c egg substitute
2 tsp vanilla
2 (8 oz) cans crushed pineapple in juice, drained

Method:Pre-heat the oven to 325F.
Combine the dry ingredients.
Beat the eggs until foamy. Add sugar, zucchini, oil, egg substitute and vanilla.
Add the dry ingredients to the wet, in batches.
Add in the pineapple.
Spoon batter into two 9x5 inch loaf pans. Bake at 325F for 1 hour.
Cool and cut into slices

Makes two loaves and 14 servings per loaf
167 cals, 5.9 g fat, 2.4g prot, 26.5g carb, 0.7g fiber, 15 mg chol