PINEAPPLE ZUCCHINI BREAD
This is a delicious bread recipe to make with your summer zucchini!
Provided by RecipeGirl.com
Categories Bread
Time 1h10m
Number Of Ingredients 14
Steps:
- Place the oven rack in the middle position and preheat the oven to 350 degrees F. Spray two 8x4-inch loaf pans with nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt.
- In a large bowl, whisk together the eggs, applesauce, oil, sugars, and vanilla. Stir in the zucchini and pineapple. Then stir in the dry ingredients, a little at a time, just until the batter is moistened and incorporated. Don't over-mix.
- Divide the batter between the two prepared loaf pans. Bake 50 to 60 minutes, or until the edges pull away slightly from the sides of the pan and a toothpick inserted in the center comes out clean. Let the bread cool in the pans for at least 20 minutes before removing them to a wire rack to cool completely. This bread will keep well at room temperature for up to three days.
Nutrition Facts : ServingSize 1 slice, Calories 224 kcal, Carbohydrate 42 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 302 mg, Fiber 1 g, Sugar 23 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.
MY FAVORITE ZUCCHINI BREAD PAULA DEEN STYLE
Recipe courtesy Paula Deen http://www.foodnetwork.com/recipes/paula-deen/zucchini-bread-recipe/index.html
Provided by Cindy Shover
Categories Breads
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
ZUCCHINI BREAD
This zucchini bread recipe is a quick and easy sweet bread that is great for breakfast.
Provided by Paula Deen
Categories baking kid friendly spring summer
Time 15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 °F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. Makes 2 loaves.
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
ZUCCHINI BREAD
Shred, dump and stir: This go-to zucchini bread is super simple. For an easy spin, stir in 1/2 cup of your favorite chopped nuts or a little grated orange zest.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 12
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 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
PAULA DEEN'S ZUCCHINI BREAD
Make and share this Paula Deen's Zucchini Bread recipe from Food.com.
Provided by AngelaTN
Categories Quick Breads
Time 11m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine flour, salt, nutmeg, baking soda, cinnamon and sugar in large bowl.
- In a separate bowl combine eggs, oil, water, zucchini and lemon juice.
- Mix wet ingredients into dry.
- Fold in nuts.
- Bake in 2 standard loaf pans for 1 hour, or 5 mini-loaf pans for 45 minutes, or until tester inserted comes out clean.
Nutrition Facts : Calories 3420.2, Fat 159.5, SaturatedFat 21.5, Cholesterol 372, Sodium 3164.3, Carbohydrate 469.3, Fiber 11.6, Sugar 305.4, Protein 44.1
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.
PINEAPPLE CHEESE BREAD
Make and share this Pineapple Cheese Bread recipe from Food.com.
Provided by crazymom
Categories Quick Breads
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Using a large mixing bowl, sift the flour and sugar and mix together.
- In a separate bowl, mix the pineapple, eggs, oil, and add to the flour mixture, mix well.
- Fold in the cheese, nuts, and pineapple extract.
- Pour mixture into a greased 9 by 3-inch loaf pan.
- Bake for 1 hour.
- At 350 degrees.
Nutrition Facts : Calories 391.7, Fat 11.3, SaturatedFat 4.2, Cholesterol 85.3, Sodium 640.7, Carbohydrate 62.8, Fiber 1.5, Sugar 31.3, Protein 9.9
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
ZUCCHINI PINEAPPLE BANANA BREAD
Moist and tender, this zucchini bread is sort of like a rich banana nut bread with sweet bits of pineapple throughout. Enjoy as an afternoon snack with a cup of coffee or tea. This zucchini pineapple banana bread is not overly sweet. A delicious recipe if you don't like a sweet dessert. When zucchini is plentiful in the summer,...
Provided by Lena Bretz
Categories Breads
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350 degrees F. Lightly grease two 9-inch bread pans and set aside.
- 2. In a mixing bowl beat eggs, sugar, oil, and vanilla until nice and thick.
- 3. Add zucchini, pineapple, and mashed bananas. Mix together.
- 4. In another bowl, mix the dry ingredients together.
- 5. Add to the egg mixture and stir until the flour is just moistened.
- 6. Fold in nuts.
- 7. Divide batter evenly between the two bread pans and bake for about 55 minutes. Do the toothpick test to make sure it is done.
- 8. Let the finished bread cool about 15 minutes before removing from pans.
- 9. Keep one loaf for yourself and give the other one away. The bread freezes well if you want to have something on hand for unexpected company.
PINEAPPLE CASSEROLE
Pineapple casserole is Southern classic side dish that is unusual yet delicious. It's made with pineapple chunks, sugar and cheddar cheese then topped with butter crackers before baking. This vegetarian casserole is cheesy and crunchy goodness.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 °F.
- Grease a medium-size casserole dish with butter.
- In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
- In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
PIONEER WOMAN ZUCCHINI BREAD
Pioneer Woman Zucchini Bread
Provided by Mohamed Shili
Categories Main
Time 1h20m
Number Of Ingredients 13
Steps:
- Grate the zucchini and drain any excess moisture in a sieve or colander over a bowl. When the grated zucchini appears to be dry, sprinkle water over it as it is in the colander, then let it drain.
- Now, you want to preheat your oven to 350 degrees F. Butter two 9 x 5-inch loaf pans.
- Whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg in a large bowl.
- Whisk together the sugar, vanilla, eggs, and salt In another large bowl( omit the salt if using salted butter ) then stir in the drained grated zucchini and then the melted butter.
- Now, go ahead and add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture, make sure to stir after each incorporation. Fold in the nuts and dried cranberries or raisins, if using.
- Next, divide your batter equally between the loaf pans then allow them to bake for 50 minutes at 350 degrees F or until a tester inserted into the center comes out clean.
- Finally, cool in pans for about 10 minutes then turn out onto wire racks to cool thoroughly.
Nutrition Facts : Calories 154 cal
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.
Nutrition Facts : ServingSize 1 slice, Calories 529 kcal, Carbohydrate 67 g, Protein 9 g, Fat 26 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 31 mg, Sodium 316 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 23 g
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ZUCCHINI PINEAPPLE BREAD RECIPE - BROWN EYED BAKER
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5/5 (1)Total Time 1 hr 20 minsCategory BreadCalories 235 per serving
- 2. In a medium bowl whisk together the flour, baking soda, cinnamon, salt and baking powder; set aside.
- 3. In a large bowl, mix together the sugar, oil, eggs and vanilla extract until thick and combined (I used a hand mixer on medium speed, you could also use a whisk with a lot of elbow grease). Add the flour mixture and mix on low (or with a wooden spoon) until combined - the batter will be very thick. Using a spoon, gently stir in the zucchini and pineapple until evenly distributed. Lastly, stir in the chopped dates and walnuts.
- 4. Divide the batter between the two loaf pans. Bake for 1 hour, or until the tops are golden brown and a thin knife inserted in the center comes out clean. (If you see the loaves are browning too much, cover with foil.)
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