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 WITH WALNUTS
Warm on the inside with a slightly crunchy crust, Nancy Skramstead's Pineapple Zucchini Bread is a delicious addition to any plate. Just imagine waking up on a weekend morning with the smell of fresh baked bread in the air; breakfast simply couldn't be better. Nancy sends this recipe from Billings, Montana.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. , Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 243 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 158mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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
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 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
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
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.
PINEAPPLE ZUCCHINI BREAD
This is different than all the others posted as far as I can tell. My boyfriend made this for me one day after I had worked an especially long stressful day. It was amazing! This recipe comes from the September 2006 Pillsbury cookbooklet.
Provided by the_cookie_lady
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 and grease and flour the bottom only of a 9x5-inch loaf pan.
- For the Bread: In a large bowl, beat brown sugar and butter on medium speed with an electric mixer until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, cinnamon, salt, and allspice until well blended. Fold in walnuts. Spread evenly in pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.
- In a small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator. It will stay fresh for several days.
Nutrition Facts : Calories 291.5, Fat 11.9, SaturatedFat 5.5, Cholesterol 55.6, Sodium 228.5, Carbohydrate 43.4, Fiber 1.3, Sugar 25.8, Protein 4.2
ZUCCHINI-PINEAPPLE BREAD
Provided by Katie Lee Biegel
Time 2h5m
Yield 2 loaves
Number Of Ingredients 15
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.
ZUCCHINI BREAD WITH PINEAPPLE
For the most amazing and moist zucchini bread ever! This is an adapted, from an adapted recipe found in a September 1974 Sunset Magazine issue. The original recipe called for currants, the adapted recipe substituted pineapple, walnuts and raisins for the currants. My recipe dropped the raisins (and currants), changed the amount of nutmeg from 3/4 teaspoon to 1 tablespoon, and added cardamom and Chinese ginger.
Provided by Not2ChabbyCook
Categories Breads
Time 1h30m
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple.
- In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cardamom, and ginger. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and blend gently.
- Divide the batter equally between 2 greased (Crisco) and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly.
Nutrition Facts : Calories 378.6, Fat 19.6, SaturatedFat 2.8, Cholesterol 39.7, Sodium 329.9, Carbohydrate 47.2, Fiber 1.6, Sugar 27.8, Protein 5
PINEAPPLE ZUCCHINI BREAD DIABETIC
Make and share this Pineapple Zucchini Bread Diabetic recipe from Food.com.
Provided by kristarendon
Categories Dessert
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 13
Steps:
- Mix oil, eggs, Equal® and vanilla in large bowl; stir in zucchini and pineapple.
- Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
- Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
- Bake in preheated 350°F (175°C) oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rack.
- Makes 2 loaves.
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.
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