Hungry? Learn to Make Mouthwatering Zucchini Pineapple Bread!

With summer approaching zucchini is readily available, I don't know about you but I am always trying to find new ways to enjoy this delicious vegetable. Well I found this delicious recipe for zucchini bread done right! I am constantly trying to find recipes that are healthy and full in flavor and this recipe delivers! It's a healthy, hearty version of a heavier standard, this bread mixes up easily and is a great recipe for using up leftover zucchini, pineapple, or overripe avocado. Plus if you're in a hurry you can bake muffins in the microwave...see below! Suffering from a sweet tooth? Well check out the dessert idea below, it's defiantly worth trying.

INGREDIENTS:
5 ounces (150 g.) finely grated zucchini (fresh or previously frozen)

1/4 cup (60 ml.) avocado purée (fresh or previously frozen)

1/2 cup (100-120 g.) very well-drained crushed pineapple (drain first and then measure)

1/2 cup (90 g.) Sucanat (unrefined brown sugar)

1/4 cup (60 ml.) pure maple syrup

2 Tbsp. (30 ml.) finely ground flax seed

2 Tbsp. (30 ml.) sunflower or other light-tasting oil

1/2 tsp. (2.5 ml.) apple cider vinegar

1 tsp. (5 ml.) Pure Tahitian Vanilla Extract
(Why Tahitian Vanilla? Because it's ideal for recipes with dried fruits and brown sugar. It brings a delicious aroma and enhances the flavor of the bread.)

generous 1/4 cup (35-40 g.) chopped dried dates

3/4 cup plus 2 Tbsp. (125-130 g.) light spelt flour

3/4 cup (90 g.) whole barley flour

1 tsp. (5 ml.) baking powder

1 tsp. (5 ml.) baking soda

2 tsp. (10 ml.) cinnamon

1/4 tsp. (1.5 ml.) sea salt

DIRECTIONS:
Preheat oven to 350 F (180 C). Lightly grease 8 mini-loaf pans or muffin cups, or line with paper liners.

In a medium bowl, combine the zucchini, avocado, pineapple, Sucanat, maple syrup, flax, apple cider vinegar, vanilla and chopped dates. Stir to mix well and set aside while you prepare the dry ingredients, or at least 2 minutes.

In a large bowl, sift together the flours, baking powder, baking soda, cinnamon, and salt. Stir or whisk to distribute the leaveners and cinnamon throughout.

Pour the wet ingredients over the dry and stir just to blend (don’t worry if a few dry spots remain here and there). Using a 1/3 cup measuring cup or large ice cream scoop, fill each tin about 3/4 full.

Bake for 15 minutes, then rotate pan and bake another 10-15 minutes, until a tester inserted in the center comes out clean. Allow to cool in pan for about 5 minutes before removing to a cooling rack. Makes 8 loaves or muffins. Store in airtight container in the refrigerator for up to 5 days. May be frozen.

In a hurry? Well here is a speedy way to bake them, in the microwave!

MUFFIN MICROWAVE INSTRUCTIONS:

Pour muffin batter into paper liner and place liners in microwave (not the muffin tin.) This has two settings, the first setting is 100% power for 2 Minutes. The second setting is 50% power for 8 minutes. You will have to test your microwave to find out the appropriate time for the second setting. The muffins wont rise as much and they will not brown. However they save time and taste fantastic!

DESSERT IDEA

If you would like a delicious dessert using some of this batter, pour batter into a 5 x 9 inch loaf pan, fill the pan about 1/4 of the way and bake. Meanwhile mix instant sugar free vanilla pudding with milk and 1 tsp Pineapple flavoring and refrigerate. When the loaf has baked and cooled, pour pudding on top then top with the remaining crushed pineapples slice and enjoy. Store in the refrigerator.

How to Make Homemade Cheese

In our last post Patty used homemade cheese, you defiantly should give it a try!

Ingredients

1 gallon 2% milk
½ cup white vinegar
Salt to taste

Preparation

Scald milk until it is about to boil stirring constantly. This is a very important step, -do not let the milk boil.-
Slowly add vinegar while still stirring. At the time you’re done adding the vinegar, curds should form already.
Turn the stove off and cover milk for ten minutes.

Strain milk in cheese cloth in a colander. Add salt and put away in an air-tight container.

If you want to watch a video on how to make it here is the link to a youtube video

http://www.youtube.com/watch?v=YN-Bzn2aUGI

Patty's Delectable Frittata

Patty’s Frittata Recipe

1 Tbsp. Vanilla Herb Oil

4 Fresh Basil Leaves
1 Cup Shredded Potatoes
½ Cup Chopped Fennel
4 Eggs

½ Cup Homemade Ricotta Cheese
Pinch of Salt
1 tsp. Pepper
½ cup Shredded Zucchini
2 Strips of Bacon (a healthier option - turkey bacon)


Relish

2 Tbsp. White Balsamic Vinegar
¼ Cup Fennel Leaves
½ Cup Shredded Zucchini
2 tsp. Sugar
Pinch of Salt
½ tsp. Pepper
1 Tsp. Vanilla Oil

Directions:

Fry two strips of Bacon, when they are cooked chop them and set them aside for later. Warm vanilla herb oil in a medium sized frying pan on medium-high setting. When the pan oil has warmed for a few minutes, place the four basil leaves in the oil. When the leaves become crispy and transparent it's time to pull them out of the pan and set them aside. Add potatoes and fennel to the frying pan and saute until the potatoes begin to brown. While the potatoes and fennel are cooking whisk four eggs, then add ricotta cheese, zucchini, pepper and salt. Mixed together, then add the mixture on top of the potatoes and fennel and reduce heat to medium to medium/low and cover. While that cooks it's the perfect time to make the relish, so add 2 tsp of white balsamic vinegar to the fennel leaves and zucchini in a small bowl, add sugar, salt, pepper and vanilla mix together cover and refrigerate until the frittata is fully cooked.

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