If there's one thing we love at our house (other than mushrooms, bacon, cheese, avocado....), it's quick breads. Soft, sweet (but not cloyingly so), and healthy. Well, mostly healthy. And I love being able to make them into muffins, mini loaves, and regular loaves. They make a wonderful breakfast, a great snack, and even an awesome "Thank you" to some one who has been helping you out.
Another great thing about quick breads is that most of them use up some sort of produce that you may have an excess amount of. Banana bread and zucchini bread are usually hovering at the top of that list. Growing up, we used to have tons of zucchini bread during the summer because of the burst in zucchini growth in my mom's garden. We'd come home from vacation only to find a couple zucchinis the size of babies out in the garden. Or sometimes there would be a zucchini or two hidden by the plants themselves that would grow to be ginormous.
Most quick breads that have fruit or veggies in them also call for nuts of some variety, but I find that nuts are always optional. So, if you like nuts and aren't allergic, then go for it and toss in your favorite variety of nut. And if you don't like nuts, definitely omit them, but you could always use chocolate chips of any flavor you deem appropriate.
Pineapple Zucchini Bread
2 cups shredded zucchini (about 1 medium zucchini)
1 tsp sugar
3 cups flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking powder
2 cups sugar
3/4 cup greek yogurt
3 eggs
1 tsp vanilla extract
1 8oz can crushed pineapple, drained
1 cup dates, chopped
1 cup nuts, chopped, optional
In a mesh sieve, toss shredded zucchini with 1 tsp sugar. Place mesh sieve over a large bowl and let sit for 1 hour to allow liquid to drain from the zucchini. Squeeze out remaining liquid. Preheat oven to 350˚ F. Grease 2 9x5 loaf pans. In a medium bowl combine flour, baking soda, cinnamon, salt, and baking powder. In a large bowl, mix together 2 cups sugar and yogurt. Add in eggs and vanilla extract and thoroughly combine. Add in dry ingredients and mix until combined. Fold in zucchini, pineapple, dates, and nuts. Divide batter in half into prepared loaf pans. Bake for 1 hour or until an inserted toothpick comes out clean. Cool in pans for 10 minutes before removing and cooling on a wire rack.
Notes:
*If the bread browns too quickly on top, cover with foil.
*Mini loaves or muffins should bake for 20-35 minutes, depending on the sizes of your pans.
Source: Adapted from Brown Eyed Baker
Another great thing about quick breads is that most of them use up some sort of produce that you may have an excess amount of. Banana bread and zucchini bread are usually hovering at the top of that list. Growing up, we used to have tons of zucchini bread during the summer because of the burst in zucchini growth in my mom's garden. We'd come home from vacation only to find a couple zucchinis the size of babies out in the garden. Or sometimes there would be a zucchini or two hidden by the plants themselves that would grow to be ginormous.
Most quick breads that have fruit or veggies in them also call for nuts of some variety, but I find that nuts are always optional. So, if you like nuts and aren't allergic, then go for it and toss in your favorite variety of nut. And if you don't like nuts, definitely omit them, but you could always use chocolate chips of any flavor you deem appropriate.
Pineapple Zucchini Bread
2 cups shredded zucchini (about 1 medium zucchini)
1 tsp sugar
3 cups flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking powder
2 cups sugar
3/4 cup greek yogurt
3 eggs
1 tsp vanilla extract
1 8oz can crushed pineapple, drained
1 cup dates, chopped
1 cup nuts, chopped, optional
In a mesh sieve, toss shredded zucchini with 1 tsp sugar. Place mesh sieve over a large bowl and let sit for 1 hour to allow liquid to drain from the zucchini. Squeeze out remaining liquid. Preheat oven to 350˚ F. Grease 2 9x5 loaf pans. In a medium bowl combine flour, baking soda, cinnamon, salt, and baking powder. In a large bowl, mix together 2 cups sugar and yogurt. Add in eggs and vanilla extract and thoroughly combine. Add in dry ingredients and mix until combined. Fold in zucchini, pineapple, dates, and nuts. Divide batter in half into prepared loaf pans. Bake for 1 hour or until an inserted toothpick comes out clean. Cool in pans for 10 minutes before removing and cooling on a wire rack.
Notes:
*If the bread browns too quickly on top, cover with foil.
*Mini loaves or muffins should bake for 20-35 minutes, depending on the sizes of your pans.
Source: Adapted from Brown Eyed Baker
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