Zucchini Pineapple Loaf

Zucchini season is upon us. I always forget just how bountiful zucchini plants are. It’s not necessarily a bad thing as we can share our harvest and there are so many different ways to use zucchini in both savoury and sweet dishes. I love how I can grill zucchini, roast it, grate it and stir it into rice or couscous, puree it into a soup, grate it into pancakes or fritters and just like I’ve used it here, grated in loaves and muffins. The possibilities seem endless. If you have a bunch of zucchini growing in your garden, use one up on this recipe, you won’t regret it.

Zucchini Pineapple Loaf

Makes 1 loaf

Dry ingredients:

2 cups whole wheat flour

2 tsp baking powder

1 tsp baking soda

pinch of salt

1/4 cup sugar

Wet ingredients:

1/4 cup oil

1 cup pineapple puree (I used a can of crushed pineapple that I pureed with an immersion blender)

1 egg

1 tsp vanilla

1 1/4 cup zucchini, grated

1/4 cup mini chocolate chips

Directions:

• Preheat oven to 350 degrees and grease loaf pan

• Combine dry ingredients in a small bowl and set aside

• Combine wet ingredients in a larger bowl and stir in dry ingredients

• Gently fold in zucchini and chocolate chips

• Spoon batter into loaf pan

• Bake for ~45-50 minutes or until a tester comes out clean