The zucchini-pineapple bread was totally unknown for me before strolling at the Farmers’ Market of Ames (a colorful and friendly market as you can notice on the pictures). I was really curious to bake that cake by myself and discover the taste. The cake has a low-sugar content as the pineapple brings natural sugar. The zucchini doesn’t taste at all (no worries if you were scared about that haha) but mostly contributes to the texture.

Here I used canned pineapple 🍍 because it was fast and convenient (and I enjoy drinking the juice ☺️) but I do think fresh pineapple if much much better!

Ingrédients

240 g of whole wheat flour
30 g of rolled oat
30 g of sugar
3 eggs
110 ml of almond milk
10 g of baking powder
2 small shredded zucchini
240 g of pineapple (canned or fresh)
1 tsp of cinnamon
some walnuts

Instructions

• Preheat the oven at 180°C/350°F
• In a salad bowl, mix the flour, the rolled oats, the sugar, the eggs, the almond milk, the cinnamon and the baking powder together.
• Pour the chopped pineapple into a blender and puree until smooth.
• Add the shredded zucchini and mashed pineapple to the dough and mix.
• Add some milk if the dough is too dense.
• Pour the mixture into the baking pan.
• Scatter some walnuts on the top (it’s optional).
• Bake for approximately 35-40 min. Check that the cake is cooked with the point of a knife. Adjust baking time if necessary.

Enjoy