Best Makeover Pineapple Zucchini Bread Recipes

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

Ingredients

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

ZUCCHINI BREAD WITH PINEAPPLE

Zucchini Bread with Pineapple image

Moist and delicious zucchini bread! A classic version of zucchini bread with the addition of crushed pineapple for added sweetness and moisture.

Provided by Elise Bauer

Categories Baking Bread Quick Bread Spice Bread Zucchini

Time 1h15m

Number Of Ingredients 14

Ingredients

3 cups all purpose flour
1 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
3 eggs
1 3/4 cups sugar
1 cup olive oil
2 teaspoons vanilla
2 to 3 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
1 cup chopped walnuts (optional)
1 cup golden raisins (optional)

Steps:

Prepare the oven and pans: Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.
Add the walnuts and raisins, blend gently

Nutrition Facts : Calories 256 kcal, Carbohydrate 35 g, Cholesterol 28 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 206 mg, Sugar 20 g, Fat 12 g, ServingSize Makes 2 loaves, UnsaturatedFat 0 g

ZUCCHINI-PINEAPPLE BREAD

Zucchini-Pineapple Bread image

Provided by Katie Lee Biegel

Time 2h5m

Yield 2 loaves

Number Of Ingredients 15

Ingredients

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.