How To make Spicy Pineapple Zucchini Bread
3.00 Eggs
3.00 c All-purpose flour
1.00 c Oil
2.00 ts Baking soda
2.00 c Granulated sugar
1.00 ts Salt
2.00 ts Vanilla
0.50 ts Baking powder
2.00 c Coarsely grated, unpeeled
1.50 ts Cinnamon
1.00 cn Crushed pineapple, drained
0.75 ts Nutmeg
1.00 c Finely chopped nuts
1.00 c Currants
In large bowl of electric mixer, beat eggs. Add oil, sugar and vanilla. Continue to beat until thick and foamy. With a spoon, stir in zucchini and pineapple. In large bowl, combine flour, baking soda, salt, baking powder, cinnamon and nutmeg. Stir into zucchini mixture until blended. Add nuts and currants. Stir until blended. Divide batter evenly between 2 greased and floured 9" x 5" x 3 " loaf pans. Bake at 350 degrees F for 60 minutes or until loaves test done. Cool in pans for 10 minutes. Turn out on wire cake racks to cool completely.
Yields: 2 loaves
From: Winnipeg Hydro Home Economists Zucchini Booklet
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Vegan Zucchini Bread
Get the Recipe:
⭐️ Vegan zucchini bread is a delicious and healthy treat that has become increasingly popular in recent years because it's tasty, easy, and wholesome.
⭐️ Ingredients
⅓ cup plant milk any
¼ cup canola oil or sunflower oil
½ cup sugar
2 teaspoons vanilla extract
1½ cup (7 oz) zucchini grated
1½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
⅓ cup dark chocolate chips
½ cup crushed walnuts
Metric:
80 grams plant milk any
55 grams canola oil or sunflower oil
100 grams sugar
2 teaspoons vanilla extract
200 grams zucchini grated
230 grams all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
50 grams dark chocolate chips
60 grams crushed walnuts
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Beth's Ultimate Zucchini Bread Recipe | ENTERTAINING WITH BETH
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BETH’S ZUCCHINI BREAD RECIPE
Makes 1 loaf
*Printable Recipe on blog*
INGREDIENTS:
3 eggs
½ cup (120ml) pure pumpkin puree
3/4 cup (150g) of sugar
1/2 cup (120 ml) of canola or vegetable oil
¼ cup (60 ml) of water
1 tsp (5 ml) vanilla
2 ½ cups (300 g) of flour
2 teaspoons (10 ml) baking soda
1/2 teaspoon (2.5ml) salt
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
½ tsp (2.5ml) nutmeg
¼ tsp (1.25ml) ground cloves
1 ½ cups (350 ml) of zucchini, grated and drained of moisture
¼ cup (60 ml) golden raisins
¼ cup black (60 ml) raisins
½ cup (120 ml) chopped walnuts
Method:
Preheat oven to 350F (176C) degrees.
Grease and flour a 9” x 5 loaf pan.
In a large bowl mix the eggs, pumpkin, sugar, oil, water and vanilla until combined.
In a medium bowl whisk together the dry ingredients.
Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!)
Fold in the zucchini, raisins and walnuts, mix until combined. Pour into a loaf pan that has been sprayed with baking spray.
Bake for 55 mins-1 hour or until a toothpick comes out clean. If bread starts to brown too much on the top, cover with foil and continue to bake until cooked through.
Slice into thick slices and serve. Enjoy!
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Pineapple Zucchini Bread With Linda's Pantry
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