3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can
of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can
of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)
Not exact matches
In any case, I'd add about 1/3 — 1/2 cup
of fresh
pineapple cut into small pieces or use canned
pineapple tidbits just try to get the unsweetened kind or you'll be adding more sugar than might be good for breakfast.
*
Pineapples aren't really in season at the moment, so I bought a can
of tidbits in their own juice.
Pineapple: I used fresh, but
of course you could substitute canned
pineapple tidbits or chunks, drained.
For more
pineapple flavor, add a small can
of (drained)
pineapple tidbits.