ZUCCHINI BREAD WITH PINEAPPLE
Moist and delicious zucchini bread! A classic version of zucchini bread with the addition of crushed pineapple for added sweetness and moisture.
Provided by Elise Bauer
Categories Baking Bread Quick Bread Spice Bread Zucchini
Time 1h15m
Number Of Ingredients 14
Steps:
- Prepare the oven and pans: Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.
- Add the walnuts and raisins, blend gently
Nutrition Facts : Calories 256 kcal, Carbohydrate 35 g, Cholesterol 28 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 206 mg, Sugar 20 g, Fat 12 g, ServingSize Makes 2 loaves, UnsaturatedFat 0 g
HEALTHY ZUCCHINI BREAD
A tender whole grain loaf of naturally sweetened zucchini bread made with crushed pineapple.
Provided by Kristen Chidsey
Categories Bread
Time 1h15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 183 kcal, Carbohydrate 27 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 202 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
PINEAPPLE ZUCCHINI BREAD DIABETIC
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
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
I add pineapple to the zucchini bread, which makes this bread very moist.Glazed with a pineapple glaze, it can be served as a dessert as well as a tea bread.
Provided by Wolf It Down
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the oil and sugar. Beat hard with a whisk until light colored and creamy, about 1 minute. Add the eggs and the vanilla extract and beat again until well combined.
- Fold in the grated zucchini and the crushed pineapple and stir until evenly distributed.
- Combine the unbleached flour,baking soda, baking powder, salt, cinnamon and nutmeg.
- Add to the zucchini egg mixture and stir gently till combine.
- Scrape the batter into two 9-by-5-inch greased and floured loaf pans.
- Bake in the center of the oven for 60 to 75 minutes. A cake tester inserted into each center will come out clean.let stand 5 minutes at room temperature.
- Meanwhile, prepare the pineapple glaze: Combine the sugar and pineapple juice in a small saucepan place over low heat just until the sugar dissolves.
- .Set aside. Immediately brush over warm loaves.
- Cool 30 minutes in pan before turning out to wire rack.
Nutrition Facts : Calories 252.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 27.9, Sodium 236.7, Carbohydrate 39.6, Fiber 0.8, Sugar 23.2, Protein 3.3
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.
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ZUCCHINI-PINEAPPLE BREAD - EATINGWELL
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5/5 (3)Total Time 1 hr 45 minsServings 12Calories 250 per serving
- Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line with parchment paper, allowing 2 inches to hang over each long side.
- Whisk oil, applesauce, vanilla and eggs in a small bowl until well combined. Fold the oil mixture into flour mixture until combined. Drain pineapple, reserving juice; set the juice aside. Fold the drained pineapple and shredded zucchini into the batter. Spoon the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean with some moist crumbs, about 1 hour. (If needed, tent with foil during the last 20 minutes to keep the top from overbrowning.)
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