- 1 cup (120 g) whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 cup (60 ml) egg substitute or 1 large egg
- 2/3 cup (130 g) granulated sugar or other sweetener, to taste
- 1 teaspoon vanilla extract
- 1/3 cup (65 g) canned crushed pineapple, well drained
- 1 1/2 cups (190 g) zucchini chunks
- 1/2 cup (60 g) chopped nuts
- 1/2 cup (75 g) raisins
- Preheat oven to 350°F (180°C). Spray an 8 1/2-inch x 4 1/2-inch (21.25-cm x 11.25-cm) loaf pan with cooking spray.
- Combine flour, baking soda, salt, baking powder, nutmeg, cinnamon, and allspice in a medium-size mixing bowl.
- Place egg, sugar, vanilla, pineapple, and zucchini into the Vitamix container and secure lid.
- Select Variable 1.
- Turn on machine and slowly increase speed to Variable 4.
- Blend for 10-15 seconds. Stop machine and remove lid.
- Add dry ingredients to the Vitamix container and secure lid.
- Select Variable 5.
- Blend for 20 seconds or until mixed, using the tamper to press the ingredients into the blades. Do not over mix.
- Stop machine. Gently stir in nuts and raisins by hand.
- Pour into prepared loaf pan. Bake for 60 minutes or until a knife inserted into the center comes out clean.
Variation: Use 3/4 cup (150 g) of wheat berries in place of whole wheat flour. Grind berries into flour using the Vitamix Dry Grains container for 1 minute on High prior to using in recipe.
This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
Is it better to pulse vs. blend? Is it better to mix the dry ingredients using the dry container along with only pulsing vs. blending until mixed?
I like using the pulse feature as it gives more control over the blend and you can avoid over mixing the flour easier. You can use either container to achieve a great product.
Date published: 2015-12-28
Why did my bread come out with a rubbery texture?
Working with breads in the Vitamix is an advanced technique that take a good amount of practice. The biggest key is not over mixing the dough. Short pulses and very quick blends help to reduce the risk of over blending which creates the rubbery texture.
Date published: 2015-10-14
|Serving Size||1 slice|
|Amount Per Servings|
|Total Fat||3 g|
|Saturated Fat||0 g|
|Total Carbohydrate||19 g|
|Dietary Fiber||2 g|