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
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...