Best 3 Paula Deen Pineapple Zucchini Bread Recipes

Indulge in a culinary journey with Paula Deen's Pineapple Zucchini Bread, a delightful treat that combines the vibrant sweetness of pineapple and the subtle crunch of zucchini. This classic quick bread is a delightful fusion of flavors and textures, perfect for breakfast, brunch, or a sweet afternoon snack. With its moist and tender crumb, this bread is elevated by the juicy pineapple chunks and grated zucchini, adding a burst of freshness and a touch of healthy goodness. Experience the perfect balance of sweet and tangy with every bite, as the pineapple's natural acidity complements the richness of the bread. Paula Deen's Pineapple Zucchini Bread is a versatile recipe that can be easily customized to suit your preferences. Whether you prefer a traditional loaf, delightful muffins, or petite mini loaves, this recipe provides variations to cater to your needs. Get ready to embark on a culinary adventure with Paula Deen's Pineapple Zucchini Bread, a tantalizing treat that will surely become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI BREAD

Zucchini Bread image

This zucchini bread recipe is a quick and easy sweet bread that is great for breakfast.

Provided by Paula Deen

Categories baking kid friendly spring summer

Time 15m

Yield 10

Number Of Ingredients 12

Ingredients

2 cups grated zucchini
1/3 cup water
4 beaten eggs
1 cup vegetable oil
3 cups sugar
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 1/2 teaspoons salt
3 1/4 cups all purpose flour
1 teaspoon lemon juice
1 cup chopped (or pecans) walnuts

Steps:

Preheat oven to 350 °F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. Makes 2 loaves.

ZUCCHINI PINEAPPLE BREAD

Zucchini Pineapple Bread image

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

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
3 eggs, room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely shredded zucchini
1 can (8 ounces) crushed pineapple, drained
1 cup chopped nuts
1 cup raisins, optional

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.

PAULA DEEN'S ZUCCHINI BREAD

Paula Deen's Zucchini Bread image

Make and share this Paula Deen's Zucchini Bread recipe from Food.com.

Provided by AngelaTN

Categories Quick Breads

Time 11m

Yield 2 loaves

Number Of Ingredients 12

Ingredients

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or 1 cup pecans

Steps:

Preheat oven to 350°F.
Combine flour, salt, nutmeg, baking soda, cinnamon and sugar in large bowl.
In a separate bowl combine eggs, oil, water, zucchini and lemon juice.
Mix wet ingredients into dry.
Fold in nuts.
Bake in 2 standard loaf pans for 1 hour, or 5 mini-loaf pans for 45 minutes, or until tester inserted comes out clean.

Nutrition Facts : Calories 3420.2, Fat 159.5, SaturatedFat 21.5, Cholesterol 372, Sodium 3164.3, Carbohydrate 469.3, Fiber 11.6, Sugar 305.4, Protein 44.1

Tips:

For a sweeter bread, use ripe pineapple. You can also add a cup of chopped nuts, such as walnuts or pecans, for a crunchy texture.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Be sure to grease and flour your loaf pan before adding the batter. This will help the bread to come out of the pan easily.
Bake the bread at 350 degrees Fahrenheit for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion:

Paula Deen's Pineapple Zucchini Bread is a delicious and easy-to-make treat that is perfect for any occasion. The combination of pineapple, zucchini, and spices creates a moist and flavorful bread that is sure to be a hit with everyone. With a few simple tips, you can make this bread even more delicious. So what are you waiting for? Give this recipe a try today!