Best 3 Zucchini Pineapple Bread Ii Recipes

Indulge in a delightful culinary creation that combines the refreshing flavors of zucchini and pineapple in a moist and flavorful bread. This irresistible treat offers a unique twist to the classic banana bread, introducing a medley of textures and tastes that will tantalize your palate. The addition of pineapple adds a tropical sweetness that perfectly complements the earthy notes of zucchini, while a hint of cinnamon and nutmeg enhances the overall flavor profile. This recipe also includes step-by-step instructions for a delectable cream cheese frosting, providing an optional yet highly recommended topping that elevates the bread to a new level of indulgence. Get ready to embark on a delightful baking journey as we guide you through the process of creating this Zucchini Pineapple Bread with Cream Cheese Frosting, a recipe that promises to become a staple in your kitchen.

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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 PINEAPPLE BREAD

Zucchini Pineapple Bread image

The pineapple makes this bread extra moist without an overpowering pineapple taste.

Provided by Jolin

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 2h20m

Yield 18

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
1 ½ teaspoons ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
¾ teaspoon vanilla extract
2 cups shredded zucchini
1 (8 ounce) can crushed pineapple, well drained
1 cup raisins
1 cup chopped walnuts

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.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 48.1 g, Cholesterol 31 mg, Fat 17.6 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 290.4 mg, Sugar 29.3 g

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.

Tips:

Use fresh, ripe zucchini for the best flavor and texture. Grate the zucchini with the large holes of a box grater.
Don't overmix the batter. Overmixing can result in a tough, dense bread.
Bake the bread until a toothpick inserted into the center comes out clean. Overbaking can dry out the bread.
Let the bread cool completely before slicing and serving. This will help the bread hold its shape and prevent it from crumbling.
To store the bread, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. You can also freeze the bread for up to 3 months.

Conclusion:

Zucchini pineapple bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or a snack. It's a great way to use up leftover zucchini and it's also a good source of fiber, vitamins, and minerals. With its moist texture and sweet, tangy flavor, zucchini pineapple bread is sure to be a hit with everyone who tries it.