Pineapple Zucchini Bread Food

ZUCCHINI PINEAPPLE BREAD I

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.

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.

PINEAPPLE ZUCCHINI BREAD

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.

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.

PINEAPPLE ZUCCHINI BREAD

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.

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.

ZUCCHINI PINEAPPLE BANANA BREAD

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.

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.

PINEAPPLE ZUCCHINI BREAD

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.

PINEAPPLE ZUCCHINI BREAD DIABETIC

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.

ZUCCHINI PINEAPPLE BREAD

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.

PINEAPPLE CRANBERRY ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.
• 2. In a separate bowl, combine the dry ingredients.
• 3. Add the dry ingredients to the wet ingredients in large bowl.
• 4. Fold in nuts, cranberries, and coconut if desired.
• 5. Pour into 2 greased 8x4" loaf pans or 3 small loaf pans.
• 6. Bake larger pans for approximately 50-55 mins and smaller pans for 35-40 mins or until golden brown and an inserted toothpick comes out clean. Cool for 10 mins before removing bread from pans onto wire racks.

PINEAPPLE ZUCCHINI LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, oil, sugar, and vanilla together until thick.
• Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
• Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.

PINEAPPLE ZUCCHINI BREAD

Steps:

• 1. Peel, grate and drain zucchini, set aside.
• 2. Beat eggs until fluffy.
• 3. Add sugar, vanilla and oil to the eggs and beat well. May substitute 1/4 cup smooth applesauce for 1/4 cup of the oil to reduce amount of fat in recipe.
• 4. Add rest of ingredients. Mix well. Pour into (2) greased and floured loaf pans. Bake 1 hour at 325 degrees or until tests done with a toothpick. Cool in pan for 10 minutes then remove and place on wire rack to cool completely.

PINEAPPLE ZUCCHINI BREAD/CAKE

Steps:

• 1. Preheat oven to 350. Grease or spray a loaf pan. Optionally you can line it with parchment paper if desired.
• 2. Sift your flour and other dry ingredients into a small bowl and set aside.
• 3. In a medium bowl mix together the eggs and oil until blended. Whisk in the sugar and incorporate well.
• 4. Next add your pineapple, craisins and zucchini and stir to blend.
• 5. Gradually add the dry ingredients into the wet and stir well. If you are using the optional nuts now is the time to stir them in as well.
• 6. Pour batter into the prepared loaf pan and bake for 60 - 75 minutes until golden brown and done on the inside.
• 7. Sprinkle the entire top of the loaf with turbinado sugar for a nice crunchy top.
• 8. Cool for about 10 minutes then remove from pan and cool completely before cutting. Once it is cooled you can drizzle the glaze over top if so desired.
• 9. To make the glaze: Melt the butter in a small pot. Stir in the granulated sugar and simmer while stirring just until the sugar is dissolved. Continue to cook until the mixture reaches somewhere between 225 and 230. Remove from heat. Add the milk or cream and stir. Add the vanilla, stir in and then pour over top of your baked goods immediately.

PINEAPPLE COCONUT ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
• Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.
• Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.

MAKEOVER PINEAPPLE ZUCCHINI BREAD

Steps:

• In a large bowl, beat the sugar, applesauce, oil, egg whites, egg 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 8x4-in. loaf pans coated with cooking spray. 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.

PINEAPPLE-ZUCCHINI BREAD

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder, baking soda and salt. Whisk eggs in large bowl until blended. Add oil, sugars and coconut extract; mix well. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in pineapple and nuts.
• Pour into 2 greased and floured 9x5-inch loaf pans.
• Bake 1 hour or until toothpick inserted in centers comes out clean. Cool bread in pans 15 min. Remove from pans to wire rack; cool completely.

PINEAPPLE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
• In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.