Moms Pineapple Zucchini Bread Food

MOM'S PINEAPPLE-ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
• Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

MOM'S ZUCCHINI BREAD

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

ZUCCHINI PINEAPPLE BREAD

Steps:

• Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.

BEST PINEAPPLE ZUCCHINI BREAD

Steps:

• Combine flour, baking powder, baking soda and salt.
• In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. blend in pineapple, zucchini and carrots. Stir flour mixture into zucchini mixture. Fold in chopped walnuts. Pour batter into two greased and floured 9 x 5 loaf pans.
• Bake at 350°F for 1 hour. Cool on wire racks.
• Tip: If you have an abundance of zucchini on hand, grate the zucchini and some carrots and store them in freezer bags (2 cups zucchini and 1/2 cup of carrots). This freezes really well and you will always have the zucchini and carrots on hand to make this bread in the fall and winter months. This will also save time during the preparation.

AMAZING PINEAPPLE ZUCCHINI BREAD

Steps:

• In lg bowl, mix the eggs, zucchini, oil, pineapple and vanilla.
• Mix dry ingredients; add to egg mixture just until moistened through.
• Pour into 2 greased and floured loaf pans.
• Bake at 350° for 60 minutes or until pick comes out clean.
• Cool 10 minutes before removing from pans.

HEALTHY ZUCCHINI BREAD

Steps:

• Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture.
• Once excess moisture is wrung out, measure out 1.5 cups of loosely packed shredded zucchini. Gently press or pat, on the zucchini when placing it into the measuring cup.
• Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
• In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
• In another bowl, mix together eggs, honey, oil, applesauce, and vanilla.
• Pour the wet ingredients into the dry ingredients, and stir until just combined. Fold in the drained zucchini and drained pineapple.
• Pour batter into prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out clean. The time varies, depending on your oven.
• Cool the bread in the pan for 10 minutes on a baking rack, and then remove from the pan to cool completely.
• Store the cooled bread in the fridge for up to 5 days.

MOM'S ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F. Grease two 8x4'' bread pans with cook spray. I also like to line the bottom of the pans with wax or parchment paper.
• In a large bowl beat together the white sugar, brown sugar and oil. Add the eggs and vanilla and mix to combine.
• Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out.
• In a separate bowl mix together the dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
• Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
• Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.

AMISH ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 325°.
• Mix oil, sugar, eggs, and vanilla. Beat well until light in color.
• In a seperate bowl, mix dry ingredients.
• Add zucchini and dry ingredients alternating with pineapple. Mix only until combined. Do not overmix.
• Stir in the chopped walnuts.
• Divide the batter into two well-greased and floured standard-size bread pans, and bake for one hour or until a toothpick comes out with just a few crumbs.
• Let the bread rest in the pans for about 10 minutes before carefully removing the loaves. If the loaves don't want to slide out, run a knife around the edges to release.
• Cool. Store in an airtight bag or container.

MOM'S ZUCHINNI BREAD

Steps:

• 1. Combine flour, baking soda, salt, baking powder, cinnamon and nuts. Set aside.
• 2. Beat eggs slightly in large bowl then add: sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple.
• 3. Add dry ingredients stirring only until moistened.
• 4. Spoon batter into two well greased and floured loaf pans.
• 5. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes in pan.