Variation on a Zucchini Bread

I'm sure every baker has a favorite zucchini bread recipe and by this point in the summer a new variation may be welcome.  I was looking for a departure from the normal, oil laden block and I had some pineapple that needed to be eaten.  I found a recipe that included pineapple and required only three tablespoons of oil.  I made a few adjustments and the result is a tasty cake reminiscent of carrot cake.  It is dense and moist and, if you are feeling decadent, with some cream cheese frosting you wouldn't miss the carrots or the fat.  The ingredients include whole grains, vegetable, fruit, nuts and minimal fat with lots of spicy goodness for flavor.  

This may be my new favorite zucchini bread.  

This recipe serves:  12

nonstick cooking spray
1 1/2 cups whole-wheat flour
1 1/4 cups light brown sugar

2 - 4 tablespoons milled wheat (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 whole egg
1 egg white
3 tablespoons canola oil
1 1/4 cups grated zucchini, tightly packed
1 tablespoon vanilla extract
3/4 cup drained, canned, crushed pineapple or well chopped fresh pineapple

1/2 cup chopped walnuts or pecans (optional)

1. Preheat the oven to 350°F.2. Spray a 9" loaf pan with non-stick cooking spray.
3. Sift the flour,sugar, wheat germ if using, baking powder, baking soda, cinnamon, nutmeg, cloves and salt together. Set aside.
4. In a large mixing bowl, combine the egg, egg white, oil, zucchini, vanilla, pineapple and nuts if using and mix well.
5. Add the flour mixture to the zucchini mixture and stir gently just until combined. Do not over mix. Pour the batter into the prepared pan. Bake until the bread is golden brown and set in the center, about 50 to 60 minutes.

Serving Size: 1/12 of loaf

Based on recipe from foodfit.com