Lunch: Pineapple Zucchini Bread

For breakfast, potluck or a gift from the kitchen, you can’t go wrong with this glazed loaf.

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Walnuts, Pineapple

Health and fertility benefits of Pineapple Zucchini Bread

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss. Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 cup shredded zucchini (1 small)
1 can (8 oz) crushed pineapple in juice, undrained, reserving 1 tablespoon liquid
2 eggs, slightly beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup chopped walnuts or pecans

Instructions

Heat oven to 350 °F. Grease and flour bottom only of 9x5-inch loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, the salt and allspice until well blended. Fold in walnuts. Spread evenly in pan.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.
In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.

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