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Zucchini Pineapple Mini Loaves

A healthy, hearty version of a heavier standard, this bread mixes up easily and is a great recipe for using up leftover zucchini, pineapple, or overripe avocado.

5
ounces (150 g.) finely grated zucchini (fresh or previously frozen)
¼
cup (60 ml.) avocado purée (fresh or previously frozen)
½
cup (145 g.) very well-drained crushed pineapple (drain first and then measure)
½
cup (90 g.) Sucanat (unrefined brown sugar)
¼
cup (60 ml.) pure maple syrup
2
Tbsp. (15 g.) finely ground flax seed
2
Tbsp. (30 ml.) sunflower or other light-tasting oil
½
tsp. (5 ml.) apple cider vinegar
1
tsp. (5 ml.) pure vanilla extract
generous ¼ cup (35-40 g.) chopped dried dates
¾
cup plus 2 Tbsp. (125-130 g.) light spelt flour
¾
cup (90 g.) whole barley flour
1
tsp. (5 ml.) baking powder
1
tsp. (5 ml.) baking soda
2
tsp. (10 ml.) cinnamon
¼
tsp. (1.5 ml.) sea salt

Preheat oven to 350 F (180 C). Lightly grease 8 mini-loaf pans or muffin cups, or line with paper liners.

In a medium bowl, combine the zucchini, avocado, pineapple, Sucanat, maple syrup, flax, apple cider vinegar, vanilla and chopped dates. Stir to mix well and set aside while you prepare the dry ingredients, or at least 2 minutes.

In a large bowl, sift together the flours, baking powder, baking soda, cinnamon, and salt. Stir or whisk to distribute the leaveners and cinnamon throughout.

Pour the wet ingredients over the dry and stir just to blend (don’t worry if a few dry spots remain here and there). Using a ⅓ cup measuring cup or large ice cream scoop, fill each tin about ¾ full.

Bake for 15 minutes, then rotate pan and bake another 10–15 minutes, until a tester inserted in the center comes out clean. Allow to cool in pan for about 5 minutes before removing to a cooling rack. Makes 8 loaves or muffins. Store in airtight container in the refrigerator for up to 5 days (these taste even better the 2nd day). May be frozen.