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Breads and Batters · Whole Wheat · 2 comments · Sep 03, 2014

Pineapple Zucchini Bread

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

  1. Preheat oven to 350˚F.
  2. Add walnuts, flour, baking soda and powder, salt, cinnamon and nutmeg to jar and secure lid. Blend on a low speed for 50 seconds.
  3. Dump dry ingredients into mixing bowl.
  4. Add eggs, sucanat, apple and vanilla to jar and secure lid. Select "Batters" or blend on a Medium Low speed for 30 seconds.
  5. Add pineapple chunks and zucchini to jar and secure lid. Press "Pulse" 15-20 times until pineapple and zucchini are finely graded.
  6. Pour batter into mixing bowl.
  7. Using a spatula, incorporate all ingredients, then pour into two 8" x 4" greased loaf pans.
  8. Bake for 50–60 minutes or wooden toothpick inserted in center comes out clean.


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2 comments


  • Julene Jenkins Mar 02, 2015

    can I substitute the same amount of brown sugar for sucanat?


  • Blendtec Mar 03, 2015

    Yes, you can!


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