I have recently realized that our fruit intake was practically nil, zilch, nada, zero. This situation was definitely not due to a lack of love for this food group either. I have family and friends that have stepped onto the juicing wagon and I figured that would be an easy way to go. So I dusted off the Breville Juicer (new model and $100 less than I paid), bought some fruit and my husband, Bill, and I were on the juicing wagon also.
At first, we just used fruit alone and oh my goodness it was so delicious. With a bag of Fuji apples, a bag of Navel oranges, and a banana we had a quart of juice in a couple of minutes. Of course, being the researcher that I am, interesting new veggies started showing up in the mix. Our last batch of juice produced two quarts and included the following:
- 3 pounds Fuji apples
- 3 pounds Navel oranges
- 2 medium bananas
- 1 kiwi
- 1 pint blueberries
- 1 bunch kale
- 1/2 pound carrots
- 1 bag Black grapes
- 1 pint Muscadine grapes
- 8 very small tomatoes
Every time we make the juice we end up with over a quart of pulp which we use to enhance our chickens diet. It always bothers me that all those good vitamins and minerals are not going into our diet. So this time I decided to make some bread with the pulp.
I filtered through my recipes and chose the Blueberry Zucchini Bread. It calls for two cups of grated zucchini so I substituted two cups of juicing pulp instead. Because the Muscadine grapes were one of the last ingredients the pulp did contain some seeds. Actually they were like crisp little nuts. At a field trip to the Muscadine Research Center I discovered that the supplement, Grape Seed Extract, can be homemade by drying the seeds and grinding them in a coffee or spice grinder. So the seeds in the bread are actually very healthy for our bodies. According to the University of Maryland Medical Center
Today, standardized extracts of grape seed may be used to treat a range of health problems related to free radical damage, including heart disease, diabetes, and cancer. Grape seed extract has also been shown to protect against bacterial infections, such as Staphylococcus aureus. Some studies, mostly in animals, support these uses.
Flavonoids found in red wine may help to protect the heart by lowering LDL (“bad”) cholesterol.
Needless to say, the resulting “Juicing Bread” was a hit with both of us! Our friend, Debra, seemed to like it very much also. The only thing I would change is to reduce the amount of added sugar. I figured that the fruit would add additional sweetness and it did. It wasn’t over the top, but I will reduce the sugar by a half cup on the next batch. Here’s the recipe for the Blueberry Zucchini Bread.
Blueberry Zucchini Bread
Makes two loaves
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 1/4 cups white sugar (for Juicing Bread reduce to taste)
- 2 cups shredded zucchini (for Juicing Bread substitute juice pulp)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 pint fresh blueberries (optional for Juicing Bread)
- Preheat oven to 350° F (175° C).
- Lightly grease 2 loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar.
- Fold in the zucchini (or juice pulp).
- Beat in the flour, salt, baking powder, baking soda, and cinnamon.
- Gently fold in the blueberries. Transfer to the prepared loaf pans.
- Bake 50 minutes or until a knife inserted in the center of a loaf comes out clean. Ovens differ, it took 90 minutes in mine
- Cool 20 minutes in pans, then turn out onto wire racks to cool
Definitely worth giving this a try. Enjoy ! ! !
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