Our Sunday Night Supper club met for the second time yesterday. To avoid conflicts with the Oscars we got together during the early afternoon, the ideal time for a late brunch. Our club operates as a potluck, the hostess is in charge of the main dish and beverages and the remaining ladies bring dishes that compliment the main event. Yesterday’s smorgasbord featured a basil quiche, arugula salad, ginger glazed sausages, Tuscan lemon and zucchini chocolate muffins, West Virginian pizza rolls, ginger fruit salad and, my contribution, a zucchini-pineapple bread.
The zucchini-pineapple bread was absolutely scrumptious. Dense, moist and perfectly sweet. It definitely earned a permanent spot in my recipe file. I’m trying to be more rigorous about not wasting ingredients, so Andrew and I enjoyed zucchini-potato pancakes with eggs for dinner. It was an easy, healthy meal, perfect for a Sunday night. We may have spoiled the healthiness a bit by indulging in a heaping serving of zucchini-pineapple bread for dessert. Hey, we have to use up the leftovers somehow!
Image Credit: Oxmoor House – Original Image at My Recipes.com
Zucchini-Pineapple Bread
Cooking Light, June 2008
Ingredients
- 3 cups sifted all-purpose flour (about 13 1/2 ounces)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 2 cups sugar
- 2 cups grated zucchini (about 1 1/2 medium zucchini
- 2/3 cup canola oil
- 1/2 cup egg substitute
- 2 teaspoons vanilla extract
- 2 (8-ounce) cans crushed pineapple in juice, drained
- Baking spray with flour (or just plain old Pam)
Instructions
- Preheat oven to 325°.
- Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.
- Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean.* Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
- This recipe makes 2 loaves. Freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty aluminum foil, for up to one month. Thaw at room temperature. Slices are good microwaved at HIGH for 10 to 15 seconds.
*After 8 years of baking in temperamental NYC rental apartment ovens I have learned to always vigorously underestimate the baking time. It’s better to check the oven every two minutes for the last ten minutes of baking then wind up with burnt goodies.
Yield: 14 Servings per loaf (I recommend slicing down the middle and then into 7 slices)
Nutritional Information (Per Serving)
Weight Watchers Points Plus: 5
Calories: 167
Calories from fat: 32%
Fat: 5.9g
Saturated fat: 0.5g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 1.7g
Protein: 2.4g
Carbohydrate: 26.5g
Fiber: 0.7g
Cholesterol: 15mg
Iron: 0.9mg
Sodium: 151 mg
Zucchini-Potato Pancakes with Eggs
Ingredients
- 2 cups shredded potatoes
- 1 cup shredded zucchini (about 1 small)
- 1/4 cup panko (Japanese breadcrumbs)
- 1 T mixed herbs – either Italian herbs or other mixes you have in your cabinet. I used an herbs and garlic mix I have from a Puerto Rican spice store.
- 4 large egg whites, lightly beaten
- 1/4 cup (1 ounce) shredded fresh Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 4 large eggs
- 1/8 teaspoon freshly ground black pepper
- Fresh salsa (optional)
- Fat free sour cream (optional)
- Shred zucchini and peeled potato using a food processor with a grating attachment. If you don’t have a food processor you can shred using a micro-plan zester/grater. You can also purchase the potatoes already shredded (just look for refrigerated hashbrowns), but I figure if you are already shredding the zucchini why not shred the potato and save a few bucks.
- Combine first 7 ingredients in a large bowl.
- Heat a large nonstick skillet over medium heat; heavily coat pan with cooking spray. Using the 1/4 cup measuring cup that you measured with create 8 patties. Form the patties with your hands so that they stick together. Place patties in pan. Cook 5 minutes; turn and cook 4 minutes or until potato is tender. Remove pancakes from pan, and keep warm. If necessary, repeat procedure with remaining potato mixture.
- Reheat pan over medium-high heat; heavily recoat pan with cooking spray. Crack 4 eggs into pan; sprinkle with 1/8 teaspoon black pepper, and coat tops of eggs with cooking spray. Cover and cook 3 minutes or until whites have just set and yolks begin to thicken but are not hard or until desired degree of doneness. Slide 1 egg onto 2 potato pancakes. Serve with salsa and sour cream, if desired.
Yield: 2 Servings
Nutritional Information (Per Serving)
Weight Watchers Points Plus: 11
Calories: 444
Fat: 13g
Protein: 31.2g
Carbohydrate: 48g
Fiber: 3.2g
Cholesterol: 372mg
Iron: 2.8mg
Sodium: 784mg
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Oh, hello thirty. 