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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Madeleines with Zucchini and Gruyère Cheese

Nov 15, 2012 by

Today I’m doing a guest post for Renee at Magnolia Days. Renee is certainly one of the most helpful, knowledgeable and friendly food bloggers I’ve come across in my year of blogging. Renee was nice enough to guest post for me a few months ago while I was on vacation and now I’m honoured to do the same for her. One day, Renee and I will meet. And we’ll have a good old talk as good friends do. Most likely after we’ve cooked and baked up a storm.

I’ve always loved unusual, simple, tasty little treats. Madeleines certainly fit that description. These little cakes (they have also been called cookies) have French origins and are made with a special pan which can be purchased from specialty cooking stores, or online. I remember when I brought my Madeleine pan home. I was so excited because I had a new baking utensil to play with. I searched through my cookbooks and found a recipe that was so unusual for me, but had my favourite ingredients. I decided to give it a try and now I will share my very first Madeleines with you all. Remember to check out my guest post for the recipe, and be sure to say hello to Renee :-)

 

Zucchini & Gruyere Madeleines

 

Zucchini and cheese. Such a great pairing. I enjoyed these little darlings with some tea- any kind will do. I also added some cream cheese to each savoury bite. I think this is a great way to spend these chilly afternoons. There’s really no fuss in making Madeleines. The ingredients are simple and the recipe is quite versatile. The recipe used was slightly adapted from “Quick Cooking, 1,001 Recipes”.

 

Madeleines with Zucchini and Gruyère

 

 

I haven’t had my Madeleine pan for long, but without a doubt… I know I will get lots of use out of it.

 

 

 

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Quinoa Pasta with Roasted Zucchini and Cheese

Mar 26, 2012 by

Last nights dinner was so very interesting to me. I knew I had to roast some zucchini that was begging to be eaten. I also wanted to try the Quinoa Pasta that I bought a few days ago. I had never seen it before and I wanted give it a try so I could see how it tasted and how the texture compared to regular pasta. And there’s the cheese. I’ve always had a thing for cheese. It’s not something that I will give up easily, so bear with me as you see cheese all over this recipe. I kept it subtle. Promise :-) …Although I purposely avoided measuring how much cheese I used…

It was tasty, meatless and certainly something I intend to have again. My hubby thought it was quite nice. I don’t think I could convince him to have this without some meat though. He is far from a part-time vegetarian, like what I’m on the path to becoming. Baby steps. As I read more about it and find recipes that suit my palate, I’m truly considering reducing my meat consumption.

Here’s the finished result…another freestyle recipe :-)

 

Quinoa Fusilli Pasta & Roasted Zucchini with Parmesan Flakes

 

As for the Quinoa Pasta, I realized that it takes a little longer to cook than regular pasta. The package suggested 13-15 minutes – spot on. Anything before that, it’s still rather firm. Also, you have to eat it right away. I decided to toss it in a cheese mixture in order to make it moist on the outside. I don’t do dry pasta very well. A cream sauce or olive oil is pretty much mandatory. The texture of quinoa pasta is just fine and I would not have noticed the difference at all. I will buy it again, if I come across it. Its Quinoa. I can’t go wrong. Right?

 

Quinoa Pasta - Gluten Free, Corn Free

 

Quinoa Pasta with Roasted Zucchini and Cheese
Recipe Type: Main
Author: Lyn
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 4
An easy meal perfect for any day of the week. Quinoa, Zucchini and Cheese.
Ingredients
  • 2 Medium Zucchini
  • Salt & Pepper
  • Olive Oil for bushing the Zucchini
  • Few Tbsp grated or shredded Parmesan Cheese
  • 8 oz Quinoa Pasta (or whatever pasta you prefer)
  • 1 Scallion, sliced thinly
  • 2 Tbsp Cream Cheese (I used reduced fat)
  • 2 Tbsp Chicken Broth
Instructions
  1. Preheat oven to 425F
  2. In a medium pot, bring about 4 cups of salted water to a boil
  3. Add quinoa pasta and cook according to package directions
  4. Cut ends off zucchini then slice each into 6 wedges
  5. Grease a rimmed baking tray with olive oil
  6. Place zucchini, skin side down on the greased baking tray
  7. Brush with olive oil then sprinkle with salt, pepper and parmesan
  8. Roast for 20 minutes, until the zucchini is golden brown
  9. In a medium pot, add cream cheese, chicken broth and parmesan
  10. On medium heat, still until melted and combined
  11. When pasta is ready, drain and add to cream cheese mixture
  12. Toss to lightly coat
  13. Add salt and pepper to taste
  14. Cut zucchini into chunks and stir in or serve on the side
  15. Garnish with Scallion and parmesan flakes
Notes

I used Quinoa Pasta but you can use any pasta for this recipe

 

I got my son to eat the zucchini. I had to basically emphasize that it had cheese on it. Not that there was too much, but he needs encouragement to eat “new” veggies. He has lettuce, green beans and broccoli under his belt. He needs to conquer zucchini so I can move on to another vegetable. Goodness rules in my house!

 

Zucchini

 

 

Zucchini, Sliced, oiled, sprinkled with salt, pepper and parmesan cheese

 

Roasted zucchini, fresh out the oven. So fragrant. Even the crispy parmesan stuck to the tray looked good to me.

 

Zucchini, roasted for 20 minutes

 

 

Roasted Zucchini with Parmesan Cheese

 

Zucchini never tasted so good.

 

Dinner is served - Quinoa Pasta & Parmesan Roasted Zucchini

 

What a way to start the week. Happy Monday friends!

~Lyn

 

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Hoisin Salmon with Quinoa & Zucchini

Jan 25, 2012 by

Salmon and Quinoa were first paired together by me about 4 years ago when I started to make serious changes to my diet. My chiropractor at the time, taught me about the benefits of whole grains and consuming less sugar. I was determined to learn more about how food can help heal the body. It took me a while to get used to eating certain vegetables that were fairly new to me. Zucchini was one of them. With benefits like – being a great source of vitamins A & C, folate, fibre and potassium, I had to find a way to LOVE this green goodness. Combining it with Quinoa, a grain I fell in love with immediately, seemed pretty practical :-)

Simple. Healthy. Delicious.

 

Hoisin Salmon with Quinoa & Zucchini

 

 

Hoisin Salmon with Quinoa & Zucchini
Recipe Type: Main
Author: Lyn of Lovely Pantry
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 2
Salmon seasoned with hoisin sauce and served with Quinoa and zucchini
Ingredients
  • 2 pieces skinless, boneless, salmon steaks
  • salt & pepper
  • 4 Tbsp Hoisin Sauce
  • 1 Cup Quinoa, rinsed and drained
  • 2 Cups fat-free, reduced sodium Chicken Broth
  • 1 Medium zucchini cut up into 1/4 inch pieces
  • 2 Tbsp Olive Oil
Instructions
  1. In a medium sauce pan, add chicken broth and quinoa. Bring to a boil, reduce heat and cover for about 10 minutes
  2. Add chopped zucchini, stir and cover for another 5 minutes or so until all the broth has been absorbed
  3. Season salmon steaks with salt and pepper
  4. using a brush or the back of a spoon, spread hoisin sauce on both sides of the salmon
  5. Add olive oil to a skillet and set heat to high
  6. Add salmon to the hot skillet, presentation side down first
  7. cook for about 6 minutes per side, or until cooked through. Remove from heat
  8. Remove quinoa from heat and fluff with a fork
  9. Serve and enjoy
Notes

Optional: Add sweet corn or diced sweet peppers to the quinoa in addition to or instead of using zucchini

 

I always say that eating healthy doesn’t have to be hard. Perhaps I say it often to remind myself. At the same time, I hope I am reminding others. I think this recipe is a perfect example. I started making this dish a few years ago and now I make so many variations of it, I can hardly keep track. Adding various vegetables in the quinoa mix is always a great idea. Diced Carrots, Sweet Peas, Sweet Corn, Sweet Potato, Butternut Squash, to name a few. All these things go nicely with quinoa.

I hope everyone is having a great week so far. Take good care :-)

 

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