MOM'S PINEAPPLE-ZUCCHINI BREAD
This is an extremely moist and flavorful bread that my Mom has baked so many times over the years at her family's request! It's absolutely delicious!
Provided by Christine
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h30m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
- Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 37.6 g, Cholesterol 23.5 mg, Fat 11 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 1.7 g, Sodium 229.6 mg, Sugar 23.1 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.
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.
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
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.
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 PINEAPPLE BREAD
I found this in a cookbook from college. It's an excellent way to use up your zucchini's in the summer and makes your house smell wonderful.
Provided by Babs7
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 15
Steps:
- Beat eggs in a large bowl to blend.
- Add oil, sugar, and vanilla and beat until thick and foamy.
- Stir in zucchini and pineapple.
- In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts.
- Stir gently into zucchini mixture to blend.
- Bake in 2 greased loaf pans at 350 degrees.
- Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes.
- Cool 10 minutes.
- * For 4 small loaves, bake approximately 35 - 40 minutes.
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 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 LOAF
This is a good loaf that is large and tender. If you want, you can add 1 cup of raisins to the recipe for a nice change.
Provided by Carol
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
- In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 35.6 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 235.5 mg, Sugar 18.7 g
MAKEOVER PINEAPPLE ZUCCHINI BREAD
This lightened-up bread features a crunchy crust and delectable taste. Our pros achieved the moist center Nancy Skramsted of Billings, Montana was looking for. And it definitely tastes delicious, even though more than half the fat and over a third of the calories went missing from the original.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 159 calories, Fat 5g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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
JOSIE'S PINEAPPLE ZUCCHINI BREAD
I like this recipe because of the blend of flavours and the moistness of the bread. It was given to me by a co-worker.
Provided by Ranikabani
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Beat the first four ingredients.
- Add the next three ingredients and mix well.
- Add the remaining ingredients and mix well.
- Bake in a 2 greased loaf pans 5x9, for an hour.
- Cool for 10 min and turn out on rack.
- Note: if using smaller loaf pans bake for 40 minute.
Nutrition Facts : Calories 3263.9, Fat 154.6, SaturatedFat 15.4, Cholesterol 317.2, Sodium 3056.1, Carbohydrate 444.3, Fiber 17.4, Sugar 267.7, Protein 45
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 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.
PINEAPPLE ZUCCHINI BREAD WITH PECANS AND RAISINS
This moist, tender bread is a nice accompaniment to a Thanksgiving meal. But slices are also good for breakfast or a coffee break. Bake the batter in smaller pans for little loaves that are the perfect size for a bake sale.-Jen Stutts, Florence, Alabama
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, baking soda, baking powder and salt. In another bowl, whisk the eggs, sugar, oil and vanilla. Add zucchini and pineapple; stir into dry ingredients just until moistened. Fold in pecans and raisins., Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-55 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.
Nutrition Facts : Calories 205 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 130mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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