Sunday, July 13, 2008

Lightened Up Zucchini and Pineapple Bread

It seems like if your name is "zucchini" bread, then you should at least try to be healthy. I mean, "zucchini" bread shouldn't be as sinful as say, chocolate cake or creme brulee, right? Since Gentleman Cowboy dropped off all that produce at my door last week, I've had a hankering for some breakfast-or snack, heart-healthy zucchini bread. I flipped through all of my recipe books and scoured the Internet, and while I'm sure I passed up some very fine zucchini bread recipes, I certainly didn't pass up any delicious HEALTHY zucchini bread recipes. The recipes I've used in the past are more like desserts, with the same sugar-white flour-fat ratio as cake. Was I being duped into making cake? Zucchini bread shouldn't be such a guilty pleasure.

So I made my own recipe-and it's exactly what I wanted-healthy, hearty and naturally sweet with whole wheat, pineapple, and zucchini, yet delicious, moist, and light with a supple crumb. It's scrumptious plain and warm, even better with a bit of butter and honey, and best of all-with cream cheese and orange marmalade. Here's a zucchini bread you can feel good about.
Lightened Up Whole Wheat Zucchini and Pineapple Bread
Estimated Cost: $4.00 for two loaves
Notes:You might as well make two loaves, since they freeze extremely well. Pack one up to pull out of the freezer when you have overnight guests.
3 cups whole wheat flour (I used Prairie Gold whole wheat flour)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoons salt
1 teaspoon cinnamon
1 (20 ounce) can crushed pineapple
about 2/3 cup buttermilk
1 and 1/2 cups sugar
3 eggs
1/3 cup canola or vegetable oil
2 teaspoons vanilla
2-3 cups unpeeled shredded zucchini
1 cup chopped walnuts or pecans, if desired
Preheat oven to 350 degrees. In a medium bowl, combine flour, soda, powder, salt and cinnamon. In a 1 cup measuring cup, drain , the juice from the pineapple. Add as much buttermilk as you need to make 1 cup of liquid. Pour into large mixing bowl. Add sugar, eggs, oil, and vanilla. Mix well. Stir in dry ingredients being careful to not overmix. Add pineapple, zucchini, and nuts if desired. Pour into 2 greased 9 by 5 inch loaf pans and bake for about 45 minutes. Cool for ten minutes and remove from pans.Coming Tomorrow:
Tuesdays with Dorie:Chocolate Pudding and a Chilling Discovery...

14 comments:

Jenny said...

Mmmm! Sounds great to me! I love the combo of zucchini and pineapple! Did you see the 08 Bake-off last night? Looked fun. The winner was adorable.

Catherine said...

This looks yummy! And what an added bonus delcious AND healthy! Thanks for sharing Prudy!

Aggie said...

Thank you for this recipe, I'm always looking for HEALTHY whole wheat breads ... I know my kids will gobble this up and I won't have to feel bad about it.

Beth said...

Anything that freezes well is good by me! Looks great.

Prudy said...

Jenny:
I didn't get to watch it last night-we were hosting a big missionary farewell for some family friends. I'm hoping to catch a rerun soon.

Mary Kate said...

Looks great Prudy! Thanks for giving it a healthy twist.

1freshstart said...

Finally, a quick bread that doesn't quickly add to waist measurements! I'll have to try this... very soon. I envy that you can make things up like this... if it involves flour, I need a guide of some sort.
~The Cat's Pajamas

Janna said...

Prudy! This looks great! Yum.

This weekend my in laws were in town helping us unpack and we went to a Churrascurro and had roasted pineapple. It was AMAZING. I have been craving all sorts of pineapple ever since. I will have to give this a try. :)

Clumbsy Cookie said...

You are absolutely right! Zuchini bread has to be healthy! Well done you for creating it, it sounds very good with the pineapple!

Steph said...

I've always wanted to make zucchini bread because it sounds like an interesting dessert. I totally agree about some recipes that sound more like desserts than healthy. The pineapples sound like a nice addition.

What does plain zucchini bread actually taste like?

Emiline said...

I've been meaning to make zucchini bread for awhile now. Looks great!

gigi said...

How did I miss this recipe? I love z/b and will not make it because my recipe has 4 eggs and 1 1/2 cups of oil. If I make it I will eat a whole loaf right by myself. I can not wait to try this lower and more healthy version of one of my favorites. My carrot cake recipe has pineapple in it and I think it makes it so moist.

Michal said...

as an overnight guest at prudy's, i can vouch for this delicious bread. i just returned home from vacation to find ridiculous amounts of zucchini in my garden--perfect to make prudy's bread and relive our visit!:)

Meeshab said...

Oh Prudy, Prudy, so glad I found this link to you. WE LOVE this zucchini bread. My family gobbled it. They did not know it had all whole wheat flour and very little oil. Secret-I used half white bean puree for half the oil measurement and still fabulous. You rock!!!!! How did you ever think of this? I was sure their watering mouths would be disappointed with how healthy it was. They had seconds!