Pineapple Zucchini Bread
A hearty and moist whole grain bread. This bread is quick to prepare and fills the house with a lovely aroma. For a wholesome treat for the neighbors, the recipe yields 6 mini loaves.
Overview
Total time: 02 M
Servings: 24
Calories: 150
Ingredients
- 1/2 cup walnuts
- 3 cups all-purpose flour or white whole wheat flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1 tbsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 3 large eggs
- 1 1/4 cups sucanat
- 1 apple cored and quartered
- 2 tsp. vanilla extract
- 1 1/2 cups pineapple chunks
- 1 medium zucchini quartered
Nutritional Information
- Serving Size: 1 slice
- Fat: 5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 25mg
- Carbohydrates: 24g
- Fiber: 3g
- Sugar: 12g
- Protein: 3g
Instructions
- Preheat oven to 350˚F.
- Add walnuts, flour, baking soda and powder, salt, cinnamon and nutmeg to jar and secure lid. Blend on a low speed for 50 seconds.
- Dump dry ingredients into mixing bowl.
- Add eggs, sucanat, apple and vanilla to jar and secure lid. Select "Batters" or blend on a Medium Low speed for 30 seconds.
- Add pineapple chunks and zucchini to jar and secure lid. Press "Pulse" 15-20 times until pineapple and zucchini are finely graded.
- Pour batter into mixing bowl.
- Using a spatula, incorporate all ingredients, then pour into two 8" x 4" greased loaf pans.
- Bake for 50–60 minutes or wooden toothpick inserted in center comes out clean.
can I substitute the same amount of brown sugar for sucanat?
Yes, you can!
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