Pineapple Zucchini Bread
Can be made in the Zo, but I don't usually. A great recipe for that extra garden zucchini, and it freezes well. One good size zucchini should be enough for 2 1/2 cups. If you have extra, freeze it and add to soups, stews.
Ingredients
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1½ teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
3 large eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable or canola oil
3/4 cup packed light brown sugar
3/4 cup granulated white sugar
2 teaspoons vanilla extract
2½ cups shredded zucchini
One 8.5-ounce can crushed, unsweetened pineapple, in its own juice (drained)
Directions
Place the oven rack in the middle position and preheat the oven to 350 degrees F. Spray two 8x4-inch loaf pans with nonstick spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt.
In a large bowl, whisk together the eggs, applesauce, oil, sugars, and vanilla. Stir in the zucchini and pineapple. Then stir in the dry ingredients, a little at a time, just until the batter is moistened and incorporated. Don't over-mix.
Divide the batter between the two prepared loaf pans. Bake 50 to 60 minutes, or until the edges pull away slightly from the sides of the pan and a toothpick inserted in the center comes out clean. Let the bread cool in the pans for at least 20 minutes before removing them to a wire rack to cool completely. This bread will keep well at room temperature for up to three days.
Blueberry Buttermilk Sheet Pan Pancakes
Ingredients
Cooking spray
1-1/2 cups unbleached all-purpose flour
1/2 cup white whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted and cooled slightly
2 cups low-fat, 1% buttermilk
2 large eggs
1 medium lemon, juice and grated zest from lemon
2 teaspoons vanilla extract
1 -1/2 cups blueberries
1/4 cup water
OPTIONAL TOPPINGS
Confectioners’ sugar, pure maple syrup, honey, or light whipped cream
NOTE: If you do not have buttermilk, use 1 tablespoon lemon juice to every one cup of milk, and let sit for a few minutes.
You can also use cream of tartar -
To make a buttermilk substitute, use 1 3/4 teaspoons (5 grams) of cream of tartar per 1 cup (240 mL) of milk. Cream of tartar tends to clump when stirred directly into milk. Therefore, it's better to mix the cream of tartar with the other dry ingredients in your recipe, then add the milk
Directions
Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1/4 cup water until thoroughly combined.
Add the wet ingredients to the dry ingredients and whisk until just combined.
Do not over mix (or worry if there are some lumps). Gently fold in the blueberries with a spatula.
Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.
Bake, rotating the pan halfway through, until golden and set, about 15 minutes.
Let cool for 5 minutes in the pan.
Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
Cut into 16 squares. Add toppings as desired and serve.
MEAL PREP:
Cool completely before transferring to an airtight container.
To reheat from the fridge, microwave for 40 seconds, flipping halfway through.
To reheat from frozen, microwave for 45 seconds. Flip and cook for an additional 45 seconds, or until heated through.