Hawaiian Zucchini Bread Recipes

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ZUCCHINI BREAD



Zucchini Bread image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h55m

Yield 2 loaves

Number Of Ingredients 13

Nonstick cooking spray, for greasing the loaf pans
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 large eggs, beaten
3 cups grated zucchini
1/2 cup frozen grated coconut, thawed
1/2 cup walnuts, chopped
1/4 cup maraschino cherries

Steps:

  • Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
  • In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
  • Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

HAWAIIAN BREAD II



Hawaiian Bread II image

This easy to make batter bread brings the sweet and tender flavor of Hawaiian bread home from vacation. This is a recipe for homemade Hawaiian bread. It's sweet, spicy and tender.

Provided by SAUNDRA

Categories     Bread     Yeast Bread Recipes

Time 2h35m

Yield 20

Number Of Ingredients 10

2 (.25 ounce) envelopes active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
3 eggs
1 cup pineapple juice
½ cup water
¾ cup white sugar
½ teaspoon ground ginger
1 teaspoon vanilla extract
½ cup butter, melted
6 cups all-purpose flour

Steps:

  • In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
  • Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 38.1 g, Cholesterol 40.1 mg, Fat 5.8 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 44.6 mg, Sugar 8.9 g

CARIBBEAN ZUCCHINI BREAD



Caribbean Zucchini Bread image

My grandmother came up with this recipe to use up some larger than life zucchini that came from her garden. This is an easy way to use up those leftover bananas too!

Provided by tahoegirl

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h25m

Yield 24

Number Of Ingredients 17

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 tablespoon ground cinnamon
½ teaspoon nutmeg
2 ripe bananas, mashed
3 eggs
½ cup vegetable oil
½ cup unsweetened applesauce
1 cup packed brown sugar
1 cup white sugar
2 teaspoons vanilla extract
2 ½ cups grated zucchini
1 cup chopped walnuts
½ cup shredded coconut

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-inch loaf pans.
  • Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 34.1 g, Cholesterol 23.3 mg, Fat 9.1 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 197.6 mg, Sugar 20 g

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.

HAWAIIAN ZUCCHINI BREAD



Hawaiian Zucchini Bread image

This is a moist, sweet bread. Children love it and never know that they are eating a vegetable. Many years ago a friend went to Hawaii and gave me this recipe when she came back. I baked it for my children and it was always a favorite after school treat. Now my grand chldren enjoy it. I think you and yours will too.

Provided by Grace Guderjahn

Categories     Quick Breads

Time 1h30m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 12

3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup vegetable oil
1/2 teaspoon salt
1 cup chopped pecans
3 cups grated zucchini, drained
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raisins (optional)
1 cup drained crushed pineapple

Steps:

  • Beat together eggs, sugar, vanilla and oil in large bowl.
  • Add zucchini.
  • Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture.
  • Add pineapple and mix well. Pour into greased and floured 9 x 5 inch laof pan.
  • Bake at 350 degrees for 55-60 minutes .
  • Makes one loaf. Freezes well.

Nutrition Facts : Calories 995.7, Fat 52.6, SaturatedFat 6.7, Cholesterol 105.8, Sodium 506.9, Carbohydrate 122.8, Fiber 4.5, Sugar 71.3, Protein 12.2

PINA COLADA ZUCCHINI BREAD



Pina Colada Zucchini Bread image

At my husband's urging, I entered this recipe at the Pennsylvania Farm Show and - won first place! I think you'll love the cake-like texture and tropical flavors. -Sharon Rydbom, Tipton, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 3 loaves (12 pieces each).

Number Of Ingredients 11

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs, room temperature
1-1/2 cups canola oil
1 teaspoon each coconut, rum and vanilla extracts
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1/2 cup chopped walnuts or chopped pecans

Steps:

  • Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Nutrition Facts : Calories 225 calories, Fat 11g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

HAWAIIAN BREAD (BREAD MACHINE)



Hawaiian Bread (Bread Machine) image

Make and share this Hawaiian Bread (Bread Machine) recipe from Food.com.

Provided by southern chef in lo

Categories     Yeast Breads

Time 3h10m

Yield 1 1/2 pound loaf

Number Of Ingredients 11

1/4 cup milk
1 egg, beaten
1/4 cup margarine
1/2 cup crushed pineapple with juice
1 teaspoon coconut extract
1/2 cup mashed banana
1/3 cup sugar
1/2 teaspoon salt
1/2 cup instant potato flakes
3 cups flour
1 1/2 teaspoons yeast

Steps:

  • Add ingredients in order given.
  • Bake on sweet bread cycle on light setting.

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Top Asked Questions

How to make a zucchini bread?
1 Beat together eggs, sugar, vanilla and oil in large bowl. 2 Add zucchini. 3 Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture. 4 Add pineapple and mix well. Pour into greased and floured 9 x 5 inch laof pan. 5 Bake at 350 degrees for 55-60 minutes . 6 Makes one loaf. Freezes well.
What is the recipe for Hawaiian bread?
This is a recipe for homemade Hawaiian bread. It's sweet, spicy and tender. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter.
What are the ingredients in a zucchini cake recipe?
Ingredients. 1 4 cups all-purpose flour. 2 3 cups sugar. 3 2 teaspoons baking powder. 4 1-1/2 teaspoons salt. 5 1 teaspoon baking soda. 6 4 large eggs, room temperature. 7 1-1/2 cups canola oil. 8 1 teaspoon each coconut, rum and vanilla extracts. 9 3 cups shredded zucchini. 10 1 cup canned crushed pineapple, drained.
How do you make zucchini and pineapple cake?
Add zucchini. Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture. Add pineapple and mix well. Pour into greased and floured 9 x 5 inch laof pan.

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