Best 2 Zucchini Pineapple Loaf Recipes
Are you looking for a moist, flavorful loaf that is perfect for breakfast, lunch, or a snack? Look no further than this Zucchini Pineapple Loaf! This easy-to-make loaf is packed with shredded zucchini, pineapple tidbits, and a variety of spices, giving it a unique and delicious flavor. Not only is it incredibly tasty, but it's also incredibly versatile. Whether you prefer a classic loaf, a moist bundt cake, or a delectable muffin, this recipe has you covered. With its moist texture and tropical flavor, the Zucchini Pineapple Loaf is sure to be a hit with family and friends alike. So grab your apron and let's get baking!
Check out the recipes below so you can choose the best recipe for yourself!
PINEAPPLE ZUCCHINI LOAF
Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?
Provided by jen
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs, oil, sugar, and vanilla together until thick.
- Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
- Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 36.2 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 217.9 mg, Sugar 22.1 g
ZUCCHINI PINEAPPLE LOAF
This is a good loaf that is large and tender. If you want, you can add 1 cup of raisins to the recipe for a nice change.
Provided by Carol
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
- In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 35.6 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 235.5 mg, Sugar 18.7 g
Tips:
- Use fresh, ripe zucchini: Fresh zucchini has a higher water content, which makes the loaf more moist. If you use zucchini that is too old, it will be dry and the loaf will be less flavorful.
- Grate the zucchini finely: This will help the zucchini to evenly distribute throughout the loaf and prevent it from clumping together.
- Do not overmix the batter: Overmixing the batter will make the loaf tough. Mix just until the ingredients are combined.
- Use a loaf pan that is at least 9x5 inches: This will allow the loaf to rise properly and prevent it from overflowing.
- Bake the loaf until a toothpick inserted into the center comes out clean: This will ensure that the loaf is cooked through.
- Let the loaf cool completely before slicing it: This will help the loaf to hold its shape and prevent it from crumbling.
Conclusion:
Zucchini pineapple loaf is a delicious and easy-to-make quick bread that is perfect for breakfast, brunch, or dessert. It is moist, flavorful, and has a slightly sweet and tangy flavor. This loaf is also a great way to use up leftover zucchini. So next time you have a few extra zucchinis on hand, be sure to give this recipe a try!
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