3 C. sifted all-purpose flour
1 t. salt
1 t. baking soda
1/2 t. baking powder
1-1/2 t. ground cinnamon
2 large eggs
2 C. sugar
2 C. grated zucchini
2/3 C canola oil
1/2 C. egg substitute
2 t. vanilla extract
2 (8-oz) cans crushed pineapple in juice, drained
baking spray with flour
Preheat oven to 325
Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.
Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring until just moist. Fold in pineapple. Coat 2 9x5 loaf pans with baking spray and spoon in batter. Bake at 325 for 1 hour until until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.