Flunked

This time of year, fresh vegetables are bountiful. A family only needs to plant one or two zucchini plants and they’ll have enough zucchini for all their recipe needs. Unfortunately, our garden was a bust this year. So disappointing that I will not talk about it. We do however, live near a farm stand and often, we’ll find zucchini on our retaining wall. Our neighbor shares his bounty with us. I love zucchini. I love it sautéed and I love it grilled or in my vegetable pasta salad with a mustard-y sauce. Yum. I love the way a cinnamon-zucchini loaf fills the house with a mouth-watering scent. Just enough to tickle those senses and pull you into the kitchen. A warm slice of zucchini bread with lots of butter and a hot cup of tea – what a way to escape for a few minutes. A few delicious moments. Ahhhh…

Any clue what I might be baking? Yes, I will be using zucchini. Add some pineapple to the bowl. A few good-for-you ingredients: honey, skim milk, whole-wheat flour and wheat germ, just to name a few. Oh yeah, I might have to make a special butter just for this Fiberful Pineapple Zucchini Bread. See…this is why baking at home is so much better for you. For your family and friends. No preservatives. You know what ingredients are used.


I already know this bread will be moist not only because of the zucchini but the pineapple. It should also be sweet, in part because of the pineapple but the blend of spices will entice anyone to try a bite. (In particular, I am thinking of my Little Big Guy).

This recipe was clipped from a magazine so I cannot give credit to a source. It does note that it is an easy recipe and it freezes well. So if this is voted a keeper, here’s one use of all that zucchini!

Fiberful Pineapple Zucchini Bread
½ cup crushed pineapple in juice, do not drain
¼ cup skim milk
4 large egg whites
¼ cup honey
1 cup all-purpose flour
1 ¼ cups whole-wheat flour
½ cup wheat germ
¼ cup ground flaxseed
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. baking soda
2 Tbsp. baking powder
3 cups shredded zucchini
¾ cup raisins

Preheat the oven to 350˚. Spray a 9x5-inch loaf pan with cooking spray. Combine the crushed pineapple with juice, skim milk, egg whites, and honey in a large bowl; mix until blended. Combine the flours, wheat germ, flaxseed, spices, baking soda and baking powder in a large bowl and mix thoroughly. Add the flour mixture to the pineapple mixture, blending until ingredients are moistened. Fold in the zucchini and raisins. Spoon the batter into the prepared loaf pan.

Bake for 60 to 70 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes; remove the pan and cool completely before slicing and serving.

Serves 12.
[Calories 178; Fat 1.6g; Carbohydrates 37g; Protein 6g; Cholesterol 0mg; dietary fiber 4g; sodium 224mg]


The smell was enticing; however, the taste is one that leaves you asking, “Why isn’t this good?” I definitely thought it would be sweet but it is not. I will try it with some different toppings. Butter mixed with some pineapple. Cream cheese mixed with some pineapple. Perhaps that will make a difference? This morning, I topped my slice with plain greek yogurt mixed with some pineapple. It wasn't bad but it didn't improve the bread.

A disappointing recipe to say the least. I am the only one eating it and at one thin-slice a day, some will get thrown out.

Result: This good-for-you recipe made is as far as the garbage can!