I love to read my Cooking Light magazine backwards, forwards, through out… Then I page it with all my stickies looking forward to the day I can tackle all the desired recipes (of course, I never seem to get around to all of them). This particular recipe caught my eye, because many of people have told me zucchini bread is quite good. And since I had zucchini fresh from the garden, this proved the perfect time to try it out! The pineapple twist was a very refreshing blend with this bread. And the best thing, I found a way to get my kids to eat their vegetables! They scarfed them down like there was no tomorrow! okay, okay…maybe the sugar content in the recipe doesn’t count for vegetable eating, but its a start!
With this recipe, I was able to make 1 full loaf (put away in the freezer) and 12 regular size muffins. The 12 muffins were eaten in a whip and the loaf is going to work with me this week. I promised my coworkers. Food is a great social tool. : )
Note: 1) when cooking, it kind of looks like a gelatinous blob, but don’t worry cuz turns into bread in its due time. 2) I adapted this recipe to delete the egg substitute. The original recipe can be found in the header link, below. 3) for muffins, cook for 30-35 mins.
Definitely make this recipe! Then tell me your thoughts. Would love to hear them!
This recipe makes two loaves. Freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty aluminum foil, for up to one month. Thaw at room temperature. Slices are good microwaved at HIGH for 10 to 15 seconds.
3 cups sifted all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
2 cups grated zucchini (about 1 1/2 medium zucchini)
2/3 cup canola oil
2 teaspoons vanilla extract
2 (8-ounce) cans crushed pineapple in juice, drained
Baking spray with flour
1. Preheat oven to 325°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.
3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5â€“inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Yield: 2 loaves, 14 servings per loaf (serving size: 1 slice)
CALORIES 167 (32% from fat); FAT 5.9g (sat 0.5g,mono 3.3g,poly 1.7g); IRON 0.9mg; CHOLESTEROL 15mg; CALCIUM 16mg; CARBOHYDRATE 26.5g; SODIUM 151mg; PROTEIN 2.4g; FIBER 0.7g
Cooking Light, JUNE 2008