ZUCCHINI-PINEAPPLE BREAD
Provided by Katie Lee Biegel
Time 2h5m
Yield 2 loaves
Number Of Ingredients 15
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.
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.
ZUCCHINI PINEAPPLE BANANA BREAD
Moist and tender, this zucchini bread is sort of like a rich banana nut bread with sweet bits of pineapple throughout. Enjoy as an afternoon snack with a cup of coffee or tea. This zucchini pineapple banana bread is not overly sweet. A delicious recipe if you don't like a sweet dessert. When zucchini is plentiful in the summer,...
Provided by Lena Bretz
Categories Breads
Time 1h15m
Number Of Ingredients 16
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.
PINEAPPLE ZUCCHINI RELISH
This makes a real nice relish for any type pork or chicken on salad- and is excellent on toast or on nut bread or use to make nut bread- this recipe later.
Provided by Pat Duran
Categories Marinades
Time 35m
Number Of Ingredients 5
Steps:
- 1. Combine all ingredients in a large heavy bottomed saucepan and boil until sugar dissolves and mixture is hot throughout. Ladle into hot pint jars, seal and process in hot water bath for 20 minutes.
PINEAPPLE ZUCCHINI RELISH BREAD
This makes a very moist and tender bread- great for breakfast or to give as gifts.
Provided by Pat Duran
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350^. Butter 2 8x4-inch bread pan on the bottom only.Set aside. --- Cream butter and gradually add sugar creaming well. Add eggs, pineapple/zucchini relish and vanilla. Blend well.
- 2. Combine flour, soda, baking powder,and ginger. Add 1/2 the mixture to the butter batter mixture and then the sour cream and then the remaining flour mixture. Blend well after each addition. Use low speed. Stir in nuts.
- 3. Pour batter evenly into the 2 prepared pans. Top with pecan halves or other nuts. Bake for about 50 minutes. Test with toothpick for doneness.. Remove from pans and place on wire cooling rack. Butter all sides of the breads. Cool completely. Slice when cool.
PINEAPPLE ZUCCHINI BREAD
The pineapple and zucchini make a nice combination in this flavorful bread.-Sharon Lafferty, Partlow, Virginia
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
ZUCCHINI PINEAPPLE JAM
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. -Kathy Weese, Jackson, Ohio
Provided by Taste of Home
Time 30m
Yield 8-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.
Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
ZUCCHINI PINEAPPLE BREAD
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
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
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