Carols Pineapple Zucchini Bread Recipes

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ZUCCHINI PINEAPPLE BREAD



Zucchini Pineapple Bread image

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

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
3 eggs, room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely shredded zucchini
1 can (8 ounces) crushed pineapple, drained
1 cup chopped nuts
1 cup raisins, optional

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.

ZUCCHINI PINEAPPLE BREAD I



Zucchini Pineapple Bread I image

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

4 eggs
1 ½ cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder

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



Pineapple Zucchini Bread image

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

2 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
2 cups shredded zucchini
1 can (8 ounces) crushed pineapple, undrained

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 ZUCCHINI BREAD DIABETIC



Pineapple Zucchini Bread Diabetic image

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

1 cup vegetable oil
3 large eggs
3 1/2 teaspoons Equal sugar substitute, for recipes or 12 packets Equal sugar substitute
1 teaspoon vanilla extract
2 cups shredded zucchini
1 (8 1/2 ounce) can unsweetened crushed pineapple in juice, drained
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts (optional)

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 BREAD WITH PINEAPPLE



Zucchini Bread with Pineapple image

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     Zucchini Bread

Time 1h

Yield 12

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 tablespoons pineapple juice
1 tablespoon vegetable oil
1 egg
1 cup grated zucchini
½ cup crushed pineapple, drained
¼ cup oats
¼ cup sweetened flaked coconut
¼ cup packed brown sugar
2 tablespoons melted margarine

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

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