Wednesday, May 27, 2009

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.

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
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!
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!


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.

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