ZUCCHINI BREAD WITH PINEAPPLE RECIPES RECIPES

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ZUCCHINI PINEAPPLE BREAD I RECIPE | ALLRECIPES



Zucchini Pineapple Bread I Recipe | Allrecipes image

This recipe makes two fruity, moist loaves.

Provided by Michele

Categories     Zucchini Bread

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 2 loaves

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, CarbohydrateContent 26.6 g, CholesterolContent 31 mg, FatContent 10.2 g, FiberContent 0.7 g, ProteinContent 2.8 g, SaturatedFatContent 1.5 g, SodiumContent 219.1 mg, SugarContent 14.2 g

ZUCCHINI BANANA BREAD RECIPE: HOW TO MAKE IT



Zucchini Banana Bread Recipe: How to Make It image

I got this Zucchini Banana Bread recipe from a friend at work and now it's one of my favorites. It makes three small loaves, but they freeze very well. —Donna Hall, Wolfforth, Texas

Provided by Taste of Home

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 3 mini loaves (6 slices each).

Number Of Ingredients 13

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas
1/2 cup canola oil
1/2 teaspoon banana extract
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 175 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 116mg sodium, CarbohydrateContent 23g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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