ZUCCHINI PINEAPPLE LOAF
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
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
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.
PINEAPPLE ZUCCHINI LOAF
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
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 I
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
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 CRANBERRY ZUCCHINI BREAD
So moist, SO Blue Ribbon! We added the optional coconut and would highly recommend it. Including dried cranberries in the recipe adds a pop of flavor to the zucchini bread. This bread is so moist when you cut into it, it may break apart a bit. Make sure to grab every single crumb. It's that good. Enjoy!
Provided by Diane M.
Categories Sweet Breads
Time 50m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.
- 2. In a separate bowl, combine the dry ingredients.
- 3. Add the dry ingredients to the wet ingredients in large bowl.
- 4. Fold in nuts, cranberries, and coconut if desired.
- 5. Pour into 2 greased 8x4" loaf pans or 3 small loaf pans.
- 6. Bake larger pans for approximately 50-55 mins and smaller pans for 35-40 mins or until golden brown and an inserted toothpick comes out clean. Cool for 10 mins before removing bread from pans onto wire racks.
PINEAPPLE LOAF
My family loves this bread for snacks or with our meals as dessert. At Christmas, I used mini loaf pans and give them as gifts. -Betty Barker, Portland, Michigan
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Stir into the dry ingredients just until moistened. Fold in walnuts., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 248 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
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