Zucchini Pineapple Quick Bread #TwelveLoaves

May 1, 2013 by

Well, I think I found a bread that my husband is willing to defend and protect. When I told him what I was making, I got a slight side-eye and a very questionable look. This is what happens when I try to put vegetables in almost everything.  Especially zucchini, which, by the way I once couldn’t stand. And now, I think it is perfection. And on top of that, I decide to add a fruit too. Clearly, I’ve lost a few marbles. My husband’s curiosity peaked as the aroma took over the kitchen. It’s so cute when the husband and the children are asking when the bread is going to be ready. Yes folks, this was the excitement that took place because of this wonderful Zucchini Pineapple Quick Bread.

Zucchini Pineapple Quick Bread

 

Zucchini-Pineapple Quick Bread

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 3/4 Tsp Ground Cinnamon
  • 1/2 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Baking Powder
  • 1 Egg
  • 1 Cup Sugar
  • 1 Cup shredded zucchini (1 medium zucchini)
  • 6 Tbsp Vegetable Oil
  • 1/4 Cup Egg White
  • 1 Tsp Vanilla Extract
  • 1 8oz Can Crushed Pineapple in juice, drained
  • Baking Spray with Flour

Instructions

  1. Preheat oven to 325F
  2. Grease a loaf pan using baking spray with flour, or just grease and flour the pan
  3. In a large bowl, combine flour, cinnamon, salt, baking soda and baking powder. Whisk to combine.
  4. In a large bowl, beat egg + egg white until foamy
  5. Beat in Sugar, oil and vanilla
  6. Fold in the zucchini and pineapple
  7. Transfer batter into the prepared loaf pan
  8. Bake for 325 for an hour or until a toothpick inserted in the centre comes out clean
  9. Allow to cool for 10 minutes before transferring to a wire rack to cool completely
  10. Slice, serve and enjoy.

Notes

Adapted from The Cooking Light Mix & Match Low-Calorie Cookbook

http://lovelypantry.com/2013/05/zucchini-pineapple-quick-bread/

 

As usual, waiting for a sweet-smelling bread like this one to cool is always a challenge. Even the baker it is eager to taste the finished product. I loved how easy this bread was to make. Although the baking time of an hour seemed a bit long, it was well worth the wait. The moisture of this bread is unbelievable!

 

Zucchini Pineapple Quick Bread_3

 

Zucchini Pineapple Quick Bread_5

 

Zucchini Pineapple Quick Bread_4

 

This is such a wonderful and moist bread. I’m excited just posting about it. I was considering making it again with Spelt flour or some other flour with higher nutrient value. I was asked NOT to change anything about the recipe/ingredients. Well, I guess there is nothing more to say. This quick bread is hubby approved! I will still probably go ahead and try it with spelt just because I really want to.

 

Zucchini Pineapple Quick Bread_1

*** TWELVE-LOAVES10

 

This is my contribution to the May 2013 #TwelveLoaves challenge. Lora of Cake Duchess created this awesome group where the participants bake according to the theme for the month. This month, we are celebrating one year of baking wonderful bread! Although I am a newbie to the group, I’m just so happy to be blogging with such passionate bakers. We will be baking something that we love (whether yeast bread or quick bread) and this Zucchini Pineapple Quick Bread certainly fits the description! Please check out all the wonderful bread recipes being shared this month.

Would you like to join the #TwelveLoaves group? Here’s how!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.
Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this February, 2013 posted on your blog by February 28, 2013.

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Hawaiian Bread

Jan 31, 2013 by

I did  it!! I got my list of breads that I would like to make, and went for it. I feel so accomplished right now. Making bread has been on my culinary bucket list since forever. I have been quietly saving, comparing, pondering recipes for some time now. Of course, Pinterest is where I store many bread recipes, but I have also been looking in books, magazines and e-books too. You’d be surprised to know how many free Kindle e-books are available on Amazon as a promotion. Either free or cheap. Either way, I’m all over recipe books.

This bread was very different to me. I had no idea how the taste/texture would be but I thought it was pretty cool that pineapple juice was an ingredient. When I took the bread out of the oven, I started taking pictures with my phone. I had to tell my friends and loved ones what I did! This is the kind of news that can’t be kept to myself!

 

Hawaiian Bread

 

Hawaiian Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients

  • 1 Cup Pineapple Juice
  • 1 Cup Water
  • 1/2 Cup Sugar
  • 1 1/2 Tsp Salt
  • 2 Tsp Active Dry Yeast
  • 1/2 Tsp Ground Ginger
  • 1 Tsp Vanilla
  • 1/2 Cup Unsalted Butter, softened
  • 2 Eggs
  • 5 Cup Flour, Unbleached

Instructions

  1. In a medium bowl, add flour, salt and ginger. Whisk to combine.
  2. In a large mixing bowl, cream butter and sugar.
  3. Add eggs, vanilla and pineapple juice. Mixing after each addition.
  4. Add proofed yeast and mix in.
  5. Gradually add 2 1/2 Cups of the flour mixture and mix until fully combined.
  6. Add the remaining flour and mix again.
  7. Transfer to a container and container and cover loosely with saran wrap.
  8. Refrigerate for at least 8 hours up to 5 days. (Overnight works well)
  9. Divide your dough in two portions and form into boules by folding the ends underneath and placing on a greased baking sheet - seam side down
  10. Make an "X" at the top of the boule.
  11. Bake at 350F for about 40 minutes
  12. Remove from oven and allow to cool for about 30 minutes

Notes

This recipe is from Kindle eBook "Easy, Fabulous Bread Making: A Collection of quick, no-knead, homemade bread recipes" by Barbara Mack

http://lovelypantry.com/2013/01/hawaiian-bread/

 

Ingredients for Hawaiian Bread

Ingredients for Hawaiian Bread

 

Just to clarify, in the photograph above, I have 2 bowls with flour. I split it but realized after that I didn’t need to do two portions.

One of the things I loved about this type of bread, is that it requires no kneading. This is a very important aspect of the recipe for me. Why? Well because kneading wouldn’t be a good thing for me to do. A few months ago, I developed tendonitis in my right thumb joint. So something as simple as writing can be slightly painful. I fully realize that the hours spent on the computer and on my cell phone are wreaking havoc on my hands. My left wrist is showing signs of stress also. I was advised to step away from the computer. Chances of that happening are pretty close to nil, although I have decreased my online activity a little. Less time on the computer doesn’t mean I’m resting though. Because I’m in the kitchen making AWESOME breads like this one!

I was so excited about making this bread that I went ahead and prepped 2 more no-knead breads. That’s another great thing about this recipe. You can prepare from the night before so you can have fresh bread in a jiffy. Also you can store the dough in the freezer for up to 3 months, and take it out as needed. Just allow it to thaw and rise again in the fridge.

I learned something about yeast while making this bread. When using Active Dry Yeast, you have to proof it before you incorporate it into the batter otherwise the dough wont rise. Lesson learned. No more wasting ingredients!

Proofing your yeast

In a small bowl, add 1 package of active dry yeast (about 2 1/4 Tsp). Add 1 Tsp sugar and 1/4 cup of warm water. Allow to stand for about 10 minutes. If the mixture starts to foam and increases in volume, you can use it in your recipe. If it doesn’t foam, discard it. I added the yeast to the wet ingredients just before adding the dry ingredients.

 

 Hawaiian Bread Prep Collage2

 

Is this bread perfect? I’m not sure. It’s my first homemade bread. It tasted much different from the commercially made bread that I have become accustomed to. But I’ve always heard that once you start making bread at home, you may not want to go back to store-bought bread. We’ll see!  I probably don’t have the perfect technique when it comes to bread making yet, but I’m looking forward to learning more and most definitely baking more. I can’t wait to make the second portion of this recipe. And then some other recipes from the eBook.

 

Hawaiian Bread Slice2

 I’m really happy.

No no-knead recipe is safe now that I’ve made my first bread.

I’m sooooo doing the happy dance right now.

 

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Broiled Chicken Thighs With Pineapple-Cucumber Salad

Jun 20, 2012 by

Have you ever had a pineapple-cucumber salad? I haven’t. I saw the photo on the cover of May 2012 issue of Everyday Food. I had to try it. So I did! Such a refreshing recipe! I was certainly glad to try it. Double points for me because my son ate it all ~ and asked for more! He has excellent taste buds although they are still maturing. The original recipe called for cilantro. I’m so not a fan. I used parsley from my little herb planter that sat by the bay window in the kitchen. It felt very rewarding to use it! Now that its gone (RIP indoor herbs) I’ll have to try again. But I won’t stop until I have my own flourishing indoor herb collection.

This bright zesty salad is so easy and would be perfect for a summer barbecue or a quick side dish. The chicken was fast and flavourful – I should try it on the grill next time!

Broiled Chicken Thighs with Cucumber Pineapple Salad

 

 

Broiled Chicken Thighs With Pineapple-Cucumber Salad
Recipe Type: Main
Author: Lyn, adapted from recipe at everyday food
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
A light and easy dinner
Ingredients
  • 8 Chicken Thighs, Bone in, Skin on
  • zest and juice from 2 limes
  • 2 Tsp Chilli Powder
  • 2 Cups diced pineapple
  • 1 English Cucumber, diced (1/4 inch cubes)
  • 1/4 Cup Parsley
  • Kosher Salt & Ground Pepper
Instructions
  1. Place oven rack about 4 inches from the top
  2. Heat broiler (I set mine to high)
  3. In a small bowl, combine lime zest, chilli powder and salt
  4. Season the chicken with the zesty rub
  5. On a rimmed baking tray, place chicken skin side down
  6. Broil for 5 minutes
  7. Flip so that the skin side is up, broil for 10 minutes more until the chicken is cooked through
  8. In a medium bowl, combine lime juice, pineapple, cucumber and parsley
  9. Serve the chicken with the salad
Notes

Original Recipe from Everyday Food http://www.marthastewart.com/900179/chicken-pineapple-cucumber-salad

 

This is the easiest rub you could ever do. Such a terrific idea for a last-minute meal.

 

Lime Zest, Chilli Powder and Salt Rub

 

This is the first time I’m pairing cucumbers with fruit. The lime juice gave it a nice zesty kick and everything together felt so very refreshing.

 

Cucumber, Pineapple and Parsley Salad

 

A fast summer meal! Keep this recipe in mind if you’d rather be spending time soaking up the sun, than labouring in the kitchen.

 

Broiled Chicken Thighs & Cucumber Pineapple Salad with Parsley

 

Happy Wednesday!

~Lyn

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