PINA COLADA ZUCCHINI BREAD
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
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 ZUCCHINI BREAD
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
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
TROPICAL HEALTHY ZUCCHINI BREAD
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
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
PINEAPPLE COCONUT ZUCCHINI BREAD
A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.
Provided by SuzyQ
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
- Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.
- Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 31.3 g, Cholesterol 25.4 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 248.1 mg, Sugar 14.7 g
ZUCCHINI PINEAPPLE BREAD
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
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.
TROPICAL ZUCCHINI BREAD
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
Categories Other Desserts
Time 1h30m
Number Of Ingredients 18
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.
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