Tropical Healthy Zucchini Bread Recipes

TROPICAL ZUCCHINI BREAD

Tropical Zucchini Bread image

Came up with this bread, when I was craving a tropical treat. This bread is good at breakfast, a snack, or dessert!

Provided by Sharon Colyer

Time 1h30m

Number Of Ingredients 18

Ingredients

3 c all-purpose flour or unbleached all purpose flour
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice
3 large eggs
1/2 c vegetable oil
1/2 c unsweetened applesauce
1 c white sugar
1 c light brown sugar
1/2 c sour cream or light sour cream
2 tsp vanilla extract
2 c grated zucchini (leave peel on)
1-2 (8 oz.) can crushed pineapple, well drained
1 medium bananas, mashed (optional)
3/4 c shredded coconut
2/3 c salted, roasted macadamia nuts, or walnuts rough chopped, (optional)

Steps:

1. Preheat oven to 350°F. Lightly grease two 9 x 5 in. loaf pans.
2. If using nuts, chop them & toss with some flour, so that they won't sink to the bottom of the bread; set aside.
3. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, in a bowl, until well blended; set aside.
4. Whisk together eggs, oil, applesauce and sugars, in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, coconut, and banana, if using, until well mixed.
5. Stir flour mixture in to wet ingredients, mixing, just until moistened. Fold in nuts, if using. Divide batter between prepared loaf pans.
6. Bake, until bread tests clean with a toothpick or knife, in center--about 50-60 minutes. Cool in pans for 10 minutes, then remove, and finish cooling on wire racks. Makes 2 loaves--12 servings per loaf.

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

Ingredients

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.

TROPICAL HEALTHY ZUCCHINI BREAD

Tropical Healthy Zucchini Bread image

Make and share this Tropical Healthy Zucchini Bread recipe from Food.com.

Provided by Granola Girl

Categories Breads

Time 1h20m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 13

Ingredients

3 egg whites
1/2 cup sugar
1 1/2 cups Splenda sugar substitute
2 teaspoons vanilla
1 cup nonfat yogurt
1/2 teaspoon salt
1/4 cup raisins
3 cups zucchini, grated
2 cups flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup pineapple, drained

Steps:

beat sugar eggs vanilla and yogurt in bowl.
next add the zucchini and mix together.
combine the flour baking powder baking soda salt and raisins together then add it to the mixture with the zucchini.
bake at 350 degrees for an hour.

Nutrition Facts : Calories 216.1, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 319.2, Carbohydrate 46, Fiber 2.9, Sugar 16.4, Protein 7.4

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