ZUCCHINI PINEAPPLE BREAD RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
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, FatContent 10g fat (1g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 166mg sodium, CarbohydrateContent 27g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
CHOCOLATE ZUCCHINI BREAD RECIPE: HOW TO MAKE IT
I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.—Shari Mckinney, Birney, Montana
Provided by Taste of Home
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 209 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 28g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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ZUCCHINI PINEAPPLE BREAD RECIPE: HOW TO MAKE IT
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- 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.
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