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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Jamaican Zucchini Spiced Bun #Easter #TwelveLoaves

Mar 1, 2013 by

Welcome to March! So long February and hopefully spring weather will be right around the corner. With a new month comes a special season – Easter, for those who celebrate. We also have St. Patrick’s Day coming up too.  Today I’m sharing a very interesting recipe that caught my eye. I saw Zucchini as the main ingredient and wondered how on earth would that work with a bun recipe? I was pleasantly surprised with the result.

In Jamaica during the Easter season, Jamaicans enjoy a cake/bread called “bun”, usually served with a local cheese. I made my very first Jamaican Easter Bun last year using a recipe my Mom used to use while we were living in England. When you are living outside of Jamaica, it is very hard to find a real authentic bun that tastes like those from home. So I decided to try different recipes and save the really good ones. Soon I realized that there are quite a few variations being used these days. I’m not sure if these variations are being sold at the supermarkets in Jamaica – I haven’t heard of that yet. I’m happy to see the creativity by those who choose to deviate slightly from a traditional tasting bun. My first deviation from the norm, was a Sweet Potato Bun. I was delighted at how lovely it was! I’m sure I will be making it again this season.

Now, a bun made with zucchini is bound to raise some eyebrows. I’ve never heard of such a thing :-)

 Jamaican Zucchini Spiced Bun

 

Jamaican Zucchini Spiced Bun #Easter #TwelveLoaves

Ingredients

  • 2 1/4 Cups All Purpose Flour, Unbleached
  • 1 Cup Granulated Sugar
  • 2 Tsp Vanilla Extract
  • 1/8 Tsp Salt
  • 3 Tbsp Orange Juice
  • 4 Tsp Molasses
  • 1 1/2 Tsp Mixed Spice
  • 1/2 Tsp Orange Zest
  • 1/2 Tsp Cinnamon
  • 1 packet Active Dry Yeast
  • 1 1/2 Tsp Baking Powder
  • 3/4 Cups Water
  • 1/2 Tsp Almond Extract
  • 1 Cup Shredded Zucchini
  • 1 Cup Raisins
  • 1/2 Cup Golden Raisins

Instructions

  1. Proof the yeast: In a small bowl, combine yeast, 1 tsp sugar and 1/4 cup warm water. Cover and leave for a few minutes while it activates (foaming will occur)
  2. Spray and flour a loaf pan. Set aside.
  3. In a large mixing bowl, add flour, sugar, salt, mixed spice, orange zest, cinnamon, and baking powder. Whisk to combine.
  4. Using a standing mixture with a paddle attachment, add and mix in the water, vanilla, molasses, and almond extract.
  5. Mix in the yeast mixture
  6. Fold in the zucchini, followed by the raisins
  7. Pour mixture into prepared loaf pan. Cover and set aside for about an hour.
  8. Bake at 350 for 50 minutes or until toothpick inserted comes out clean
http://lovelypantry.com/2013/03/jamaican-zucchini-spiced-bun-easter-twelveloaves/

 

I found this recipe in the Jamaica Observer’s Easter Cookbook 2012. I probably overlooked it before because it used yeast. I adapted this recipe by using half the ingredients,  omitting rum and replacing it with orange juice. I also substituted mixed peel for golden raisins. I’m just not a mixed peel kind of lady. I think the Chefs that came up with this recipe did a great job. I’m glad that my adapted version came out well.

 

Jamaican Zucchini Spiced Bun-1

Ingredients for Jamaican Zucchini Spiced Bun

 

Zucchini added such wonderful moisture to this loaf. I felt good knowing that this vegetable was present. The raisins added a familiar burst of sweetness. A great combination!

 

Jamaican Zucchini Spiced Bun - main ingredients (a)

 

Look at all those raisins! No doubt, this bun smelled marvellous while it was baking.

 

Jamaican Zucchini Spiced Bun - Cut

Zucchini Spiced Bun for Easter

 

And there you have it. A twist on a traditional Easter staple, using fresh zucchini and raisins. This is my contribution to this month’s #TwelveLoaves challenge. We will be focusing on holiday themed bread for the holidays celebrated during the month of March . Bake a bread (yeast or quick bread), loaf or individual. Do you have a favorite Easter or St. Patrick’s Day Bread? We would love to see it. Let’s get baking!

 

Jamaican Zucchini Spiced Bun-6a

Jamaican Zucchini Spiced Bun

 

 

Look at what our very talented #TwelveLoaves bakers have created this March!

We would love to have you join our #TwelveLoaves group! It’s easy!

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 March, 2013 posted on your blog by March 31, 2013.



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Cardamom Bread {No Knead} #TwelveLoaves

Feb 21, 2013 by

I realized that after the initial excitement, and few failures ( just that one time when I didn’t activate my yeast and my dough didn’t rise) in bread making thus far, the entire process has become quite relaxing. Therapeutic, if you will. The process of gathering the ingredients, weighing, measuring, proofing yeast… I could get used to this. With my new-found appreciation for bread making, I have found a few groups dedicated to the love and art of baking bread. As often as I can, I will be linking up my bread recipes and seeing what other food bloggers are creating in their ovens. Making bread is truly a beautiful thing.

Todays bread was quite interesting. We ate it happily. But it had a taste that I was not familiar with. I’ve had cardamom in recipes before, but this was just different. The process was easy since I’ve been using the Kindle eBook called Easy Fabulous Bread Making. Total success thus far. I’m sure if I made this bread again and had people try it, they would be clouded with mystery as to whats in it :-)

 

Cardamom Bread

 

Cardamom Bread {No Knead} #TwelveLoaves

Prep Time: 30 minutes

Cook Time: 40 minutes

Ingredients

  • 1 Egg
  • 1/2 Cup Milk
  • 1/2 Cup Unsweetened Apple Sauce
  • 1/4 Cup Honey
  • 1 Tsp Salt
  • 1 1/2 Tsp ACtive Dry Yeast
  • 1 Tsp Cardamom
  • 2 1/2 Cups Flour

Instructions

  1. Proof your yeast
  2. In a large bowl, combine dry ingredients: flour, cardamom, and salt
  3. In a medium bowl, combine wet ingredients: milk, egg, apple sauce and honey
  4. Add the proofed yeast into the wet ingredients.
  5. Using a spoon or mixer, thoroughly combine the wet ingredients into the dry until incorporated
  6. Refrigerate in a bowl for 8 hours up to 5 days
  7. ***When ready to bake***
  8. Preheat oven to 350F
  9. On a well floured surface, place dough and fold under a few times. Shape into a loaf and place in a well oiled loaf pan. Cover and allow to rise for about 30 minutes or so.
  10. Bake for 40 minutes
  11. Allow to rest in the pan for 30 minutes and then transfer to a cooling rack. Cool completely before slicing

Notes

From The Kindle eBook "Easy Fabulous Bread Making. A collection of quick, no knead, homemade bread recipes"

http://lovelypantry.com/2013/02/cardamom-bread-no-knead-twelveloaves/

 

Working with this dough was tricky. The dough was quite sticky and I needed to have a floured surface in order to be able to manipulate it and form a loaf. It got quite messy in the process but its all a part of the deal, isn’t it. I deviated from the instructions just a bit so that I could really get my hands in there. I think I need an apron. And perhaps a bakers hat too.

 

Cardamom Bread Prep

 

I was eager to get this bread out of the oven. I had to know what this bread tasted like. The smell was interesting enough – I wanted a slice!

 

Cardamom Bread-7

Cardamom Bread, fresh out the oven

 

After the sticky dough, and the intense curiosity – the texture of this bread was awesome – soft and light. The aroma… like something I’ve never tried. Excellent with butter.

 

Cardamom Bread2

Cardamom Bread

 

This is my contribution to the February 2013 #TwelveLoaves challenge. Lora of Cake Duchess created this awesome group where the participants bake according to the theme for the month. This month’s theme is open, so members can bake whatever they like. What an awesome adventure. And what a great way to get baking! I can’t wait to go proof some yeast and bake something.

 

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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