Zucchini Pineapple Banana Bread Recipes

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.

MOIST PINEAPPLE BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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.

BANANA-ZUCCHINI BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans. Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

ZUCCHINI BANANA BREAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts., Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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.

ZUCCHINI BREAD WITH PINEAPPLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.
• Combine flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
• Whisk pineapple juice, oil, and egg together in a smaller bowl. Pour into the flour mixture and mix together; mixture will be crumbly and dry. Add zucchini and pineapple and mix well until moist, blended, and very thick. Pour into the prepared loaf pan.
• Combine oats, coconut, and brown sugar for topping in a third small bowl. Add margarine and toss with a fork until crumbly. Sprinkle over batter in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 60 minutes. Let cool before serving.

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.

PINEAPPLE ZUCCHINI BREAD

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.

BANANA-ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
• In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

ZUCCHINI PINEAPPLE BANANA BREAD

Steps:

• 1. Heat oven to 350 degrees F. Lightly grease two 9-inch bread pans and set aside.
• 2. In a mixing bowl beat eggs, sugar, oil, and vanilla until nice and thick.
• 3. Add zucchini, pineapple, and mashed bananas. Mix together.
• 4. In another bowl, mix the dry ingredients together.
• 5. Add to the egg mixture and stir until the flour is just moistened.
• 6. Fold in nuts.
• 7. Divide batter evenly between the two bread pans and bake for about 55 minutes. Do the toothpick test to make sure it is done.
• 8. Let the finished bread cool about 15 minutes before removing from pans.
• 9. Keep one loaf for yourself and give the other one away. The bread freezes well if you want to have something on hand for unexpected company.