How To make Zucchini Pineapple Bread
EVA ESTES BXGT29B 3 Eggs
2 c Sugar
1 c Oil
2 ts Vanilla
3 c Flour
2 ts Soda
1 ts Salt
1/2 ts Baking powder
1 1/2 ts Cinnamon
1 ts Nutmeg
1 1/2 c Zucchini; grated
8 oz Can crushed pineapple;drain
1/2 c Raisins
1 c Pecans; chopped
4 oz Instant vanilla pudding mix
Preheat oven 350d F. In a large bowl, beat eggs, sugar, oil, and vanilla until foamy. In a separate bowl, sift flour, soda, salt, baking powder, cinnamon, and nutmeg. Combine with egg mixture; stir in zucchini, pineapple, raisins, pecans, and pudding. Pour into 2 greased and floured 9x5x3 inch loaf pans. Bake 1 hour or until a toothpick inserted in center comes out clean.
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Zucchini Pineapple Bread
Pineapple in zucchini bread? YES! Zucchini Pineapple Bread makes a moist, delicious quick bread loaf for breakfast, a party tray or snacks. The fresh or canned pineapple adds a little bump of flavor to this delicious quick bread recipe.
Link to recipe:
Pineapple Zucchini Bread With Linda's Pantry
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ZUCCHINI BREAD | EASY Zucchini Bread Recipe | Bake With Me
Today I am cooking at home and making soft and tender zucchini bread. This is a great way to use extra zucchini and sneak vegetables into food.
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0:00 Intro
0:11 Mix the Dry Ingredients
1:36 Mix The Wet Ingredients
2:56 Bake
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INGREDIENTS
2 cups (260 g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp coarse salt (1/2 tsp if using fine salt)
1 1/3 cup (265 g) light brown sugar (packed)
1 1/2 tsp ground cinnamon
2 cups (305 g) zucchini (grated)
1/2 cup walnuts or pecans (optional)
2 large eggs
1/2 cup (118 ml) cooking oil
1/2 cup (118 ml) milk
1 1/2 tsp vanilla extract
9 x 5 x2 loaf pan
Bake at 350ºF / 176ºC for 45 to 50 minutes or until a toothpick comes out clean
If using an 8 x 4 x 2 loaf pan bake for 55 to 60 minutes
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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Find the written recipe along with some more details around it by using the following link:
Zucchini Pineapple Bread
Zucchini and Pineapple together? It's not as crazy as it sounds. Try out this delicious dessert and see why zucchini and pineapple is the perfect combination.
Ingredients:
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce (unsweetened preferred)
1 cup sugar
2 teaspoon vanilla extract
2 medium to large zucchini squash, to make 2 cups shredded
1 can (14-15 ounces) crushed pineapple, drained
1 and 1/2 cup whole wheat flour
1 and 1/2 cup all purpose flour
2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 and 1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Preparation:
Preheat oven to 350 degrees F.
Wash zucchini and slice off both ends. Cut zucchini into large chunks and grate. Measure shredded zucchini by packing firmly into a measuring cup.
In a large mixing bowl. combine eggs, oil, applesauce, sugar, vanilla, shredded zucchini, and pineapple.
In a separate bowl, stir together flours, baking soda, salt, baking powder, cinnamon, and nutmeg.
Slowly add dry ingredients to the zucchini mixture and mix well. Pour batter into 2 greased loaf pans.
Bake for about one hour or until toothpick inserted in middle comes out clean.
Cool down. Remove and place on wire rack to cool completely.