Pineapple, Zucchini + Carrot Loaf


Pineapple, Zucchini + Carrot Loaf - I think it’s such a great alternative traditional banana bread, though this recipe does have a secret banana hiding inside!

So, this recipe is a take on muffins that my mom use to make when I was a kid, but sadly it’s a recipe that seems to have disappeared which means a bunch of recipe testing to try to get it just right. Now, while I know this isn’t a muffin recipe it can easily be baked in muffin tins, and I must say its a dead ringer of the recipe from my childhood.

So, there are a couple of things I have changed from that classic, and that is the addition of zucchini and banana. Most healthy-ish baking recipes tend to use applesauce, which is a good way to cut back on sugar and keep it nice and moist, but I don't know about you, I don’t usually have apple sauce on hand, so that is where the banana comes in. I am way more likely to have bananas, and even if they aren’t super ripe and brown they still work just fine. Now while this recipe has a decent amount of sugar it also has almost 3 cups of veggies and a bunch of fruit so you can feel pretty good about that!

This is a great recipe to make if your garden has produced an overabundance of zucchini and carrots, or you just want a super yummy breakfast or snack - either way, it’s perfection!


prep time 20 minutes

cook time 55 minutes

total time 1 hour 15 minutes

servings 16 - 20 slices


3 eggs

1/2 cup oil

1 medium banana

2 cups white sugar

2 tsp vanilla

2 cups shredded zucchini

3/4 cup shredded carrots

3/4 cup finely chopped pineapple

3 cups flour

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 tsp cinnamon

3/4 cup walnuts


Preheat oven to 350. Prepare 2 loaf pans with cooking spray or parchment paper.

In a large bowl combine eggs and oil and whisk to combine. Add in the banana and mash until it is fully broken down. Stir in sugar, vanilla, zucchini, carrots and pineapple.

In a small bowl combine flour, baking soda, baking powder, salt, cinnamon and walnuts. Add the flour to the wet ingredients and stir until just combined. Evenly distribute the mixture between the loaf pans then bake for 45-55 minutes or until loaf is golden brown and a toothpick comes out clean.

Allow to cool for 10 minutes before turning onto a cooling rack.


Garlic Rosemary "Quick" Bread

This easy no knead bread has a wonderful rich flavour from the sautéed garlic! With such little effort it’s hard to believe you can whipped this up in just a few hours.


Bread is one of those things that I really want to be a master at, I think there is just something so lovely about the whole process. And while I can make a pretty decent loaf, I certainly would not call myself an expert.

My first bread making experience was at age 13. My mom was always making homemade buns, but never bread, so we decided that we were going to attempt to make a loaf. The first couple of tries were terrible. They either didn’t rise, or they were shaped really weird. Finally, one day we made the most perfectly looking loaves - we had finally done it!

Fast forward a few hours to a very sad sight - rock hard, charred loaves. Apparently in all of our excitement we had forgotten to set the timer. Needless to say on that very day our bread dreams died.

Since then I have been experimenting off and on with making bread - mostly more artisan rustic loaves (probably from the trauma of my childhood). One of my favourites is a rosemary garlic loaf. In the past I have always used raw garlic and just let it cook in the bread, but this time I sautéed it in advance and let me tell you, it kicked it up a notch and i’m never going back!


prep time 10 minutes + 1 hour 45 min rising time

cook time 40 minutes

total time approx 3 hours

servings 1 large or 2 small loaves


1 1/3 cup warm water

2 1/4 cup instant dry yeast

1 1/2 tsp salt

1 tbsp sugar

3 tbsp olive oil

1 tbsp finally chopped rosemary

5 cloves thinly sliced garlic

3 1/3 cups all purpose flour (more if needed)


In a large bowl add yeast and sugar. Add in warm water and stir until combined. Allow to sit 4-5 minutes until mixture begins to get foamy.

In a small frying pan add olive oil and thinly sliced garlic. Sauté until garlic gets slightly browned and very fragrant.

Once yeast mixture is foamy add in salt, olive oil, rosemary, garlic and flour. Stir with a wooden spoon until fully combined and begins to form a dough - approximately 2 minutes.

Cover bowl loosely with a tea towel and allow to sit in a warm place for 45 min to 1 hour - or until the dough has roughly doubled in size.

Turn your dough onto a floured workspace and being to shape your loaves by stretching the surface of the dough and tucking it underneath. Once you dough is formed place on a parchment lined baking pan and cover with tea towel.

Allow to rise another 30-40 minutes or until it has again doubled in size. If you like you can use a sharp knife and make cuts into the top of your loaf.

Preheat oven to 400. Transfer loaf to oven and bake 40-45 minutes until it is golden brown.

Bread 3.jpeg