Zucchini Pineapple Loaf Recipes

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ZUCCHINI-PINEAPPLE BREAD



Zucchini-Pineapple Bread image

Provided by Katie Lee Biegel

Time 2h5m

Yield 2 loaves

Number Of Ingredients 15

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.

PINEAPPLE ZUCCHINI LOAF



Pineapple Zucchini Loaf image

Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?

Provided by jen

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h15m

Yield 24

Number Of Ingredients 14

3 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup crushed pineapple
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat eggs, oil, sugar, and vanilla together until thick.
  • Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
  • Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 36.2 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 217.9 mg, Sugar 22.1 g

ZUCCHINI PINEAPPLE BREAD



Zucchini Pineapple Bread image

The pineapple makes this bread extra moist without an overpowering pineapple taste.

Provided by Jolin

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 2h20m

Yield 18

Number Of Ingredients 13

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
1 ½ teaspoons ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
¾ teaspoon vanilla extract
2 cups shredded zucchini
1 (8 ounce) can crushed pineapple, well drained
1 cup raisins
1 cup chopped walnuts

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.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 48.1 g, Cholesterol 31 mg, Fat 17.6 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 290.4 mg, Sugar 29.3 g

ZUCCHINI PINEAPPLE LOAF



Zucchini Pineapple Loaf image

This is a good loaf that is large and tender. If you want, you can add 1 cup of raisins to the recipe for a nice change.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 13

2 eggs
½ cup vegetable oil
1 cup white sugar
1 cup grated zucchini
½ cup crushed pineapple, drained
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
  • In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
  • Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 35.6 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 235.5 mg, Sugar 18.7 g

ZUCCHINI PINEAPPLE BREAD



Zucchini Pineapple Bread image

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

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

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.

ZUCCHINI-PINEAPPLE LOAF CAKE



Zucchini-Pineapple Loaf Cake image

I got this recipe from a local paper a long time ago and has remained an all-time favorite recipe, I always make it when I have lots of zucchini left over from my garden and I make more than one to freeze, this recipe can easily be made into muffins, you will *LOVE* this! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 2 loaf cakes

Number Of Ingredients 14

3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 1/4 cups coarsely shredded unpeeled zucchini
1 (14 ounce) can well drained crushed pineapple
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup chopped nuts
1 cup raisins or 1 cup currants

Steps:

  • Set oven to 350 degrees (second lowest rack).
  • Grease two 9 x 5-inch loaf pans, or mini loaf pans.
  • In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.
  • Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
  • Add the chopped nut and raisins; stir to combine.
  • Divide the batter evenly between two greased and floured 9x5 loaf pans.
  • Bake for 1 hour or until cake tests done.
  • Cool in pans for 10 minutes before removing.
  • Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
  • Bake at 350 degrees for 24-30 minutes.

Nutrition Facts : Calories 3323.6, Fat 154.5, SaturatedFat 21.9, Cholesterol 279, Sodium 3104.7, Carbohydrate 457.5, Fiber 18.5, Sugar 279.7, Protein 45.5

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

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

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