Zucchini Pineapple Wheat Bread Recipes

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.

HEALTHY ZUCCHINI BREAD

Steps:

• Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture.
• Once excess moisture is wrung out, measure out 1.5 cups of loosely packed shredded zucchini. Gently press or pat, on the zucchini when placing it into the measuring cup.
• Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
• In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
• In another bowl, mix together eggs, honey, oil, applesauce, and vanilla.
• Pour the wet ingredients into the dry ingredients, and stir until just combined. Fold in the drained zucchini and drained pineapple.
• Pour batter into prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out clean. The time varies, depending on your oven.
• Cool the bread in the pan for 10 minutes on a baking rack, and then remove from the pan to cool completely.
• Store the cooled bread in the fridge for up to 5 days.

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.

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.

ZUCCHINI-PINEAPPLE WHEAT BREAD

Steps:

• Preheat oven to 350F degrees. Grease two 9x5" loaf pans.
• In a large mixing bowl, combine first 8 ingredients (flour through nutmeg); make a well in the center of the mixture.
• In a small bowl, combine eggs, oil, applesauce, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened. Stir in zucchini, pecans, and pineapple.
• Spoon batter into prepared loaf pans. Bake for 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.

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

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.

ZUCCHINI-PINEAPPLE-NUT BREAD

Steps:

• Mix together egg whites, oil, and sugar. Add zucchini, pineapple, nuts, and vanilla, and stir into the mixture. In a separate bowl, sift together flour, salt, cinnamon, baking powder, and baking soda blend well. Stir dry mixture into wet mixture. Blend well. Pour into small, nonstick cooking-sprayed pans. Bake for 60 minutes at 325 degrees. (This bread freezes well. ) For cupcakes, bake 30 minutes at 325 degrees. *This is not a diabetic recipe. This bread is excellent with a meal. If you have it for a snack, have a vegetable choice with it.

PINEAPPLE ZUCCHINI BREAD

Steps:

• Beat eggs until light and fluffy.
• Add sugar and beat until blended.
• Stir in oil, vanilla, zucchini, and pineapple.
• Sift dry ingredients and stir into egg mixture along with nuts.
• Bake in two greased loaf pans (8.5 x 4.5 x 2.5)at 350 degrees for 50 minutes.
• **Note: The loaf in the photo has been made with 100% whole wheat flour and instead of nuts I added raisins. I also doubled the recipe. The zucchini was previously grated and frozen so juice and all was added -- I had extra zucchini so a bit extra was added.