Best Zucchini Pineapple Nut Bread Recipes

ZUCCHINI PINEAPPLE NUT BREAD

Steps:

• 1. Mix the first eight (8) ingredients together. I use a stand mixer.
• 2. Add in the zucchini, pineapple, flour and nuts. Mix well.
• 3. Pour into bread pans prepared with cooking spray.
• 4. Sprinkle topping over the batter. I tap it down a little so it doesn't all fall off when taken out of the pans.
• 5. Bake at 350 for 50 minutes or until they test done with toothpick.
• 6. Cool in pan about 10 minutes then turn out onto cooling rack.

ZUCCHINI-PINEAPPLE-NUT BREAD

Steps:

• In a mixing bowl stir together flour,baking soda,baking powder,cinnamon,salt,and nutmeg:set aside
• In mixing bowl beat together eggs, oil,sugar,and vanilla for 2 mins Stir in shredded zucchini and drained .Stir in flour mixture till well combined.Stir in nuts,currents or raisins
• Turn batter into two greased 8x4x3 inch or 9x5x3 inch loaf pans Bake loaves in a 350 degree oven for 55 or 60 mins or untill wooden picks inserted near center comes out clean
• Cool in pans for 10 mins Remove from pans ,cool thoroughly on wire racks Makes 2 loaves Enjoy

ZUCCHINI-PINEAPPLE-NUT BREAD

Steps:

• Mix together egg whites, oil, and sugar. Add zucchini, pineapple, nuts, and vanilla, and stir into the mixture. In a separate bowl, sift together flour, salt, cinnamon, baking powder, and baking soda blend well. Stir dry mixture into wet mixture. Blend well. Pour into small, nonstick cooking-sprayed pans. Bake for 60 minutes at 325 degrees. (This bread freezes well. ) For cupcakes, bake 30 minutes at 325 degrees. *This is not a diabetic recipe. This bread is excellent with a meal. If you have it for a snack, have a vegetable choice with it.