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Zucchini-Pineapple Bread - from the Lovett School
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The Lovett School is now trying to use more farm-fresh and seasonal items from Georgia and the Southeast, while also reducing its reliance on frozen fruits and vegetables as well as produce from far-flung areas. The change is part of the school’s long-standing sustainability efforts and reflects a national trend to buy local.
This recipe is one of several that show how to make local produce attractive to students, so they eat their veggies. Casseroles with crispy toppings, quick breads and crunchy slaws are ways to entice them to take a bite — or two. -- Jeanne Besser
This tasty quick bread is great for breakfast or as a snack. It’s a good way to sneak a little vegetables and fruit into your diet, too.
Hands on time: 30 minutes Total time: 2 hours Serves: 24
Ingredients:
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3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
2 cups granulated sugar
1 cup oil
3 eggs
2 teaspoons vanilla extract
2 cups shredded zucchini
1 (8-ounce) can crushed pineapple, drained
1 cup chopped walnuts or other nuts
Instructions:
Preheat oven to 350 degrees. Coat 2 loaf pans with nonstick spray.
In a bowl, combine flour, soda, cinnamon, salt and baking powder. In a large bowl, mix sugar and oil until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Gradually add flour mixture and stir to combine. Stir in zucchini, pineapple and nuts until just combined.
Divide batter evenly between loaf pans. Bake for 45 to 60 minutes, or until a tester comes out clean (if the tops are browning too quickly, cover with foil after 30 minutes). Cool pans on a rack for 10 to 15 minutes, then remove loaves from pans to cool completely.
In a bowl, combine flour, soda, cinnamon, salt and baking powder. In a large bowl, mix sugar and oil until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Gradually add flour mixture and stir to combine. Stir in zucchini, pineapple and nuts until just combined.
Divide batter evenly between loaf pans. Bake for 45 to 60 minutes, or until a tester comes out clean (if the tops are browning too quickly, cover with foil after 30 minutes). Cool pans on a rack for 10 to 15 minutes, then remove loaves from pans to cool completely.
Nutrition:
Per serving: 251 calories (percent of calories from fat, 45), 4 grams protein, 31 grams carbohydrates, 1 gram fiber, 13 grams fat (1 gram saturated), 27 milligrams cholesterol, 214 milligrams sodium.
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