Pineapple Carrot Zucchini Loaf

Spring has sprung and this super moist loaf with a subtle spiced flavour; is delicious on it's own or with a cup of tea.  

Pineapple Carrot Zucchini Loaf

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3 cups of unbleached all purpose flour

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon mixed spice

1 cup chopped walnuts

3 eggs

1 1/2 cups coconut sugar

1/2 cup buttermilk

3/4 cup vegetable oil

2 teaspoons maple extract

2 cups grated zucchini

1 cup grated carrots

1 can of crushed pineapple, well drained

Preheat oven to 350ºF (170ºC). Grease and flour two 9x5 inch loaf tins. Line the pans with baking parchment paper. 

In a large bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg in a bowl. Stir in the chopped walnuts and set aside.

In another bowl beat the eggs together with the coconut sugar, buttermilk, vegetable oil, and maple extract, until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, and pineapple just until combined. Divide the batter evenly between the two prepared loaf tins.

Bake in the preheated oven until a toothpick inserted into the centre of the loaf comes out clean, about 50 to 60 minutes. Cool in the tins for 10 minutes, then remove from tins and finish cooling on a wire rack before slicing.

Notes: I only have one loaf tin therefore I made 12 muffins with the remaining batter. 

Hope everyone had a great weekend! - JD