Source: dLife

Pineapple and pecans make this zucchini bread uniquely delicious.

Servings

0.75 cup whole wheat flour
0.25 cup white all purpose flour
0.5 tsp baking soda
0.5 tsp low sodium baking powder
1 tsp ground cinnamon
2 egg whites
0.33 cup sugar
0.33 cup brown sugar
0.33 cup canola oil
1 tsp vanilla extract
1 medium zucchini , shredded, equal to 1 cup
0.5 cup Unsweetened crushed pineapple with juice
0.33 cup Raisins, seedless (optional)
0.33 floz chopped pecans , toasted (optional)
1 cooking spray

1 Preheat the oven to 350 degrees F, and coat a 9x5x3-inch loaf pan with nonstick cooking spray.
2 In a large bowl, combine whole-wheat flour, white flour, baking soda, baking powder, and cinnamon.
3 Add the egg whites, sugar, oil, and vanilla. Combine thoroughly.
4 Fold in the zucchini, pineapple, raisins (if using), and pecans (if using). Pour batter into the prepared loaf pan.
5 Bake for 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan.