Best 8 Pineapple Zucchini Bread With Walnuts Recipes

HEALTHY ZUCCHINI BREAD

Steps:

• Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture.
• Once excess moisture is wrung out, measure out 1.5 cups of loosely packed shredded zucchini. Gently press or pat, on the zucchini when placing it into the measuring cup.
• Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
• In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
• In another bowl, mix together eggs, honey, oil, applesauce, and vanilla.
• Pour the wet ingredients into the dry ingredients, and stir until just combined. Fold in the drained zucchini and drained pineapple.
• Pour batter into prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out clean. The time varies, depending on your oven.
• Cool the bread in the pan for 10 minutes on a baking rack, and then remove from the pan to cool completely.
• Store the cooled bread in the fridge for up to 5 days.

ZUCCHINI PINEAPPLE BREAD

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.

ZUCCHINI BREAD WITH PINEAPPLE

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

ZUCCHINI-PINEAPPLE BREAD

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.

ZUCCHINI PINEAPPLE BREAD I

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.

ZUCCHINI PINEAPPLE WALNUT BREAD

Steps:

• 1. Preheat oven at 350 degrees. Put all dry ingredients together and set aside.
• 2. Mix together vegetable oil and eggs until frothy. Add sugar and mix well.
• 3. Add zucchini and pineapple into the mixture.
• 4. Add dry ingredients (1 cup at a time). Add walnuts - mix until incorporated. Once mixed together, add milk and mix lightly.
• 5. In a sprayed loaf pan, pour bread mixture about 3/4 full. This recipe will make 2 loaves. Place in preheated oven 350 degrees for 45 minutes - 1 hour.

ZUCCHINI PINEAPPLE BREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Line the bottom of two 9x5-inch loaf pans with parchment paper.
• Mix flour, baking soda, salt, baking powder, and cinnamon in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a large mixing bowl, and stir in zucchini and pineapple. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.

BEST PINEAPPLE ZUCCHINI BREAD

Steps:

• Combine flour, baking powder, baking soda and salt.
• In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. blend in pineapple, zucchini and carrots. Stir flour mixture into zucchini mixture. Fold in chopped walnuts. Pour batter into two greased and floured 9 x 5 loaf pans.
• Bake at 350°F for 1 hour. Cool on wire racks.
• Tip: If you have an abundance of zucchini on hand, grate the zucchini and some carrots and store them in freezer bags (2 cups zucchini and 1/2 cup of carrots). This freezes really well and you will always have the zucchini and carrots on hand to make this bread in the fall and winter months. This will also save time during the preparation.