Spiced Pineapple Zucchini Bread Recipes

ZUCCHINI-PINEAPPLE BREAD

Zucchini-Pineapple Bread image

Provided by Katie Lee Biegel

Time 2h5m

Yield 2 loaves

Number Of Ingredients 15

Ingredients

Nonstick cooking spray, for the pans
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 1/2 cups sugar
3 large eggs
1 cup canola oil
2 teaspoons pure vanilla extract
2 cups grated zucchini
One 8-ounce can crushed pineapple, drained
1 cup raisins

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

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

Ingredients

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 WITH WALNUTS

Pineapple Zucchini Bread with Walnuts image

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

Ingredients

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

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.

SPICED PINEAPPLE-ZUCCHINI BREAD

Spiced Pineapple-Zucchini Bread image

Every gardener has the same dilemma - what to do with all their zucchini bounty! This is one solution and even makes a great gift.

Provided by JackieOhNo

Categories Quick Breads

Time 1h30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

Ingredients

3 cups unsifted all-purpose flour
1 cup chopped walnuts
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil or 1 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
2 cups unpared coarsely shredded zucchini
1 (8 1/4 ounce) can crushed pineapple, drained

Steps:

Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans; set aside.
In a medium bowl, combine flour, nuts, baking soda, cinnamon, salt, nutmeg and baking powder; set aside.
In large bowl of an electric mixer, at high speed, beat eggs until frothy. Beat in oil, sugar, and vanilla. Beat until mixture is thick and foamy. Stir in zucchini, pineapple, and flour mixture.
Pour into prepared pans, dividing evenly. Bake 1 hour, or until cake tester inserted in center comes out clean.
Let breads cool in pans 10 minutes. Turn out onto wire racks to cool completely.

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