Pineapple Zucchini Breadcake Food

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/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.

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 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.

ZUCCHINI PINEAPPLE CAKE

Steps:

• Grease and flour a 10 inch tube pan.
• Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
• Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
• Stir in pineapple, nuts, vanilla and zucchini.
• Pour batter into pan.
• Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
• Invert on a cake rack to cook completely.
• Glaze: 1 c.
• conf.
• sugar and 1 tbls.
• milk.
• mix well and pour over cooled cake.

ZUCCHINI PINEAPPLE

Steps:

• Bring juices and sugar to a boil.
• Add squash and simmer 20 minutes.
• Pack and seal in hot jars and lids.
• Makes 12 pints of crushed pineapple.
• May be used as you would regular pineapple.

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:

• 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.

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 CAKE

Steps:

• Place zucchini in sieve; let drain 30 minutes.
• Drain pineapple.
• Preheat oven to 350°F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
• Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
• Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
• Press zucchini to remove excess liquid.
• Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
• Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).

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.

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:

• 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.