Katies Zucchini Party Bread Food

KATIE'S ZUCCHINI PARTY BREAD

Steps:

• ZUCCHINI BREADPreheat oven to 350 degrees. Prepare two loaf pans with nonstick spray. Grate 3-4 zucchinis. Set in a strainer over a bowl so some of the water can be drained away. Open and pour the pineapple in a strainer over a bowl to drain the juice. Chop 1/2 cup pecans. Whisk the dry ingredients in a large bowl, flour, soda, baking powder, salt, and cinnamon. Set aside. In a mixing bowl, add eggs, oil, and sugar. Beat well. Add the dry ingredients, beating on slow. Then begin adding all of the zucchini, pineapple, nuts and vanilla Pour into the two loaf pans. Fold heavy dishtowel and place on the counter. Tap your pan on the folded dishtowel to release some of the air bubbles. Bake about 55 minutes. Cool about 10 minutes in the pan and flip onto a cooling rack. Cool completely. PINEAPPLE CREAM CHEESE SPREADIn a mixer beat the cream cheese until smooth. Add sugar and beat well. Add the pineapple and flavoring.

ZUCCHINI BREAD

Steps:

• Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
• Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
• Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
• Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
• Let cool completely in the pan on a wire rack.

ZUCCHINI-PINEAPPLE BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
• Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
• Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
• Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.