ZUCCHINI PINEAPPLE BREAD I
This recipe makes two fruity, moist loaves.
Provided by Michele
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Combine flour, baking powder, baking soda, and salt.
- In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 26.6 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 219.1 mg, Sugar 14.2 g
ZUCCHINI PINEAPPLE BREAD
Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. -Shirley Boulet, Whitefield, New Hampshire
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 202 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 166mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI BREAD WITH PINEAPPLE
Moist and delicious zucchini bread! A classic version of zucchini bread with the addition of crushed pineapple for added sweetness and moisture.
Provided by Elise Bauer
Categories Baking Bread Quick Bread Spice Bread Zucchini
Time 1h15m
Number Of Ingredients 14
Steps:
- Prepare the oven and pans: Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.
- Add the walnuts and raisins, blend gently
Nutrition Facts : Calories 256 kcal, Carbohydrate 35 g, Cholesterol 28 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 206 mg, Sugar 20 g, Fat 12 g, ServingSize Makes 2 loaves, UnsaturatedFat 0 g
AMAZING PINEAPPLE ZUCCHINI BREAD
Make and share this Amazing Pineapple Zucchini Bread recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 14
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.
ZUCCHINI BREAD WITH PINEAPPLE
This zucchini bread with pineapple is very good. I made it for my family and everyone loved it! They couldn't stop eating it. You should definitely try it out!
Provided by twilightgirls60r
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.
- Combine flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
- Whisk pineapple juice, oil, and egg together in a smaller bowl. Pour into the flour mixture and mix together; mixture will be crumbly and dry. Add zucchini and pineapple and mix well until moist, blended, and very thick. Pour into the prepared loaf pan.
- Combine oats, coconut, and brown sugar for topping in a third small bowl. Add margarine and toss with a fork until crumbly. Sprinkle over batter in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 60 minutes. Let cool before serving.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 37.6 g, Cholesterol 15.5 mg, Fat 4 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 144.8 mg, Sugar 23.8 g
ZUCCHINI PINEAPPLE BREAD
The pineapple makes this bread extra moist without an overpowering pineapple taste.
Provided by Jolin
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 2h20m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Line the bottom of two 9x5-inch loaf pans with parchment paper.
- Mix flour, baking soda, salt, baking powder, and cinnamon in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a large mixing bowl, and stir in zucchini and pineapple. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 48.1 g, Cholesterol 31 mg, Fat 17.6 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 290.4 mg, Sugar 29.3 g
PINEAPPLE ZUCCHINI BREAD
Make and share this Pineapple Zucchini Bread recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Quick Breads
Time 1h25m
Yield 2 loaves, 20-24 serving(s)
Number Of Ingredients 13
Steps:
- Beat the eggs, oil, sugar and vanilla until light and fluffy.
- Stir in zucchini and pineapple.
- Combine dry ingredients and add to batter.
- Pour in nuts and raisins and stir.
- Pour batter into 2 well-greased loaf pans.
- Bake at 350°F for 1 hour or until firm.
- Cool in pan for 10 minutes.
- Freezes beautifully.
Nutrition Facts : Calories 325.9, Fat 15.4, SaturatedFat 2.2, Cholesterol 27.9, Sodium 247.3, Carbohydrate 44.3, Fiber 1.7, Sugar 26.7, Protein 4.5
BEST PINEAPPLE ZUCCHINI BREAD
Delicious zucchini bread made even more delectable and moist with crushed pineapple. The addition of grated carrots and chopped walnuts meld really well with the zucchini and pineapple.
Provided by Crafty Lady 13
Categories Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 14
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.
PINEAPPLE ZUCCHINI BREAD
The pineapple and zucchini make a nice combination in this flavorful bread.-Sharon Lafferty, Partlow, Virginia
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8x4-in. loaf pans. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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ZUCCHINI-PINEAPPLE BREAD - EATINGWELL
From eatingwell.com
5/5 (3)Total Time 1 hr 45 minsServings 12Calories 250 per serving
- Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line with parchment paper, allowing 2 inches to hang over each long side.
- Whisk oil, applesauce, vanilla and eggs in a small bowl until well combined. Fold the oil mixture into flour mixture until combined. Drain pineapple, reserving juice; set the juice aside. Fold the drained pineapple and shredded zucchini into the batter. Spoon the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean with some moist crumbs, about 1 hour. (If needed, tent with foil during the last 20 minutes to keep the top from overbrowning.)
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