Whole Foods Lifestyle - Whole Grain Zucchini Pineapple Bread

09-14-2008, 02:38 PM
I just found this recipe online and I'm dying to try it! It looks a little more complictated that my usual forays into baking.

Whole Grain Zucchini Pineapple Bread

3 eggs
cup (122g) of unsweetened applesauce
2 tbsp (42g) honey
2 tbsp (40g) molasses
2 tsp vanilla
3 cups (360g) whole wheat flour
cup (60g) walnuts ground
2 tsp baking soda
1 tsp salt
tsp baking powder
1 tsp cinnamon
tsp nutmeg
1 medium zucchini shredded (1 cup about 200g)
1 20oz can crushed pineapple drained
Preheat the oven to 350 degrees.

Open the can of pineapple and place in a metal strainer in the sink to remove some of the juice while preparing the rest of the ingredients.

In large bowl, beat the eggs until frothy. Add the applesauce, honey, molasses, vanilla and beat until foamy and then beat some more.

Ground the walnuts in a blender or food processor. Dont over process the oil in them will start to stick.

In another bowl, mix the ground walnuts, flour, baking soda, salt, baking powder, cinnamon, and nutmeg.

Stir the shredded zucchini and drained pineapple into the egg mixture.

Add the dry ingredient to the wet and stir until just blended.

The batter makes 2 large loafs or 6 mini loaves. You can even make 1 large and 3 small or 24 muffins.

What ever you decide be sure to spray with non-stick cooking spray and dust with a bit of flour.

Bake the large loaves for about an hour, small loaves for around 40 minutes. Muffins probably half that. A toothpick inserted should come out clean when its done.

Nutritional info
Servings - 24
Calories - 110
Fat - 3g
Carbs - 19g
Fiber - 3g