My grandma always told me that I should be an accountant growing up because I loved math so much. Not only did I love it, but I was pretty dang good at it.
The only time I ever hated math was my freshman year in college when I skipped a course and headed straight to calculus. I pretty much cried the first six weeks of class and then something clicked and by the end of the semester I received a perfect score on the final and ended the course with an A+. Hoorah!
Fast forward 13 years and two crazy kids later and apparently I cannot keep my brain straight enough to do simple division. I always bake a half recipe when I first try something so I don’t waste ingredients if it doesn’t turn out.
So, when I went to add the crushed pineapple to this Zucchini {Pine}Apple Bread (we’ll get to the apple later) I threw in almost 1 1/2 times the amount I was supposed to. Oops!
Instead of throwing the batter away, I tweaked it by adding coconut flour to absorb some of the liquid and extra baking powder to give it more rise. I also threw in an extra teaspoon of flaxseed to act as another egg without having to add the extra liquid.
What came out of the oven 1 hour later was heaven. I don’t know how this recipe was supposed to turn out, but it turned out delicious!
Now here comes the apple part. I went on to make another batch to test out a different baking temperature and to trial the batter in muffin tins. After mixing up the dry ingredients I realized I was out of crushed pineapple. Uh, oops again. So what’s the next best thing? Applesauce! Why not?
The applesauce worked just as perfectly as the pineapple and made for an equally delicious zucchini bread. I probably ate about 4 pieces trying to decide which version was better and…well…I just can’t decide. So you can make them both! The crushed pineapple version gives more texture as your biting into little pineapple chunks and the applesauce version is more along the lines of a traditional zucchini bread.
Okay, and then I made even a third batch testing out the omission of coconut flour in case some of you don’t have that on hand. And, well that was good too! Haha, but we’ll save that version for another day. Too many choices can be a bad thing!
Have you ever had any pleasantly surprising kitchen mishaps?
- 1½ eggs*
- ½ cup vegetable oil
- ¾ cup sugar
- ¾ cup oat flour
- ¼ cup coconut flour
- ¼ cup sweet white sorghum flour
- ¼ cup potato starch
- ¼ cup tapioca starch
- ½ teaspoon xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1½ teaspoon ground flaxseed meal
- 1 cup finely grated zucchini
- ¾ cup applesauce or crushed pineapple (not drained)
- Preheat the oven to 350 degrees. In a medium sized mixing bowl, beat together eggs, oil and sugar.
- In a separate smaller bowl, whisk together dry ingredients: oat flour, coconut flour, sorghum flour, potato starch, tapioca starch, xanthan gum, baking soda, baking powder, salt, cinnamon and flax.
- Add dry ingredients to egg mixture and beat until well combined. The batter will be a little tough at this point.
- Add applesauce or crushed pineapple (not drained). Beat until well combined. Fold in grated zucchini.
- Grease and lightly flour (with oat flour) a 9 X 5 loaf pan. Pour batter into pan and bake at 350 degrees for 1 hour, or until top of bread springs back at touch of a finger. Do not remove too early or bread will sink.
- Cool bread on cooling rack for 10 minutes in pan. Remove from pan and finish cooling on rack.
- Once completely cool, slice and serve.
[…] 10. Zucchini PineApple Bread Recipe […]