Zucchini Bread with Pineapple
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Caribbean Zucchini Bread | Pineapple, Rum, and Coconut Flavorings
Weren’t able to get away to an Island vacation this summer? No worries, just make my fantastic Caribbean Zucchini Bread and you’ll feel like you are on the beach. Full of pineapple and rum and coconut….these flavors will take you away. Its rich and moist and so so flavor packed. Enjoy!!!!
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Caribbean Zucchini Breads {makes 3 loaves}
4c flour
3c sugar
2t baking powder
1 1/2t salt
1t baking soda
4 large eggs
1 1/2c canola or vegetable oil
1 t each of coconut, rum and vanilla flavorings
3c shredded zucchini
1c canned crushed pineapple, drained
spray 3 loaf pans well
Preheat to 350
In large bowl, mix flour, sugar, baking powder, salt and soda. In another bowl beat the eggs, oil and extracts. Stir in dry ingredients. Toss in zucchini, and pineapple and lightly mix till all combined. Do not over mix.
Pour into prepared pans. Bake 45 to 50 min till done with toothpick test. Allow to cool on racks at least 15 minutes, them remove from the pans and let completely cool.
Enjoy!!!
#zucchini, #zucchinibread,#coconut,#caribbean,#rum,#pineapple,#souperat60 ,#superat60
Zucchini Bread with Pineapple & Pecans| Summer Favorites| Restless Chipotle
Pineapple zucchini bread with plenty of pecans is one of the best things about summer! It's never dry, thanks to crushed pineapple and shredded zucchini ,and it isn't too sweet, either!
This easy quick bread recipe freezes well - so double or triple the batch!
You'll find the printable recipe, nutrition information, more tips, and a clickable grocery list at the link below -
Ingredients
3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups sugar
1 cup vegetable oil
1/2 teaspoon vanilla
2 cups zucchini, grated
8 ounces crushed pineapple, about one cup, drained
1 cup pecans, chopped
Instructions
Preheat the oven to 325°.
Spray two 8.5 x 4.5 loaf pans with nonstick spray then line the bottoms with parchment paper and spray again.
Set aside.
Drain the crushed pineapple and place in a strainer over a small bowl. Set aside.
Grate the zucchini and place it in a colander over another bowl. Set aside.
Add the flour, baking soda, cinnamon, salt, and baking powder to a large bowl.
Blend well and set aside.
Add the eggs, sugar, oil, and vanilla to a large mixing bowl.
Beat until the mixture is light yellow and completely mixed.
Add the dry ingredients to the egg mixture.
Stir by hand until well blended. Don't over-mix!
Add in the pecans and fold until they are evenly spread throughout the batter.
Divide the batter evenly between the two prepared pans.
Bake at 325° for 1 hour, or until done. The loaves are done with a insta-read thermometer poked in the center reads 200° or a toothpick comes out clean with just a few crumbs clinging to it.
Remove from the oven and lay the bread pans over on their sides. Cover with a tea towel.
3 minutes or so later Switch the bread pans so that they are laying on their other sides. Cover with a tea towel.
After 6 to 10 minutes total slide the bread out of the pans, remove the parchment paper on the bottom, and cool completely on wire racks that have been elevated off the counter.
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Over on Restless Chipotle you'll find vintage southern recipes updated to be quick & easy for today's busy families. Browse hundreds of ideas for family-friendly comfort foods -decadent desserts, cozy breads, & more...all with detailed step-by-step photos and tutorials so they come out perfectly every time!
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How to make Pina Colada Zucchini Bread (2021)
This recipe for Zucchini bread is full of flavor using pineapple and coconut. It makes 3 loaves of bread.
Find the recipe here:
I added a half cup of unsweetened coconut to my recipe.
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Zucchini Pineapple Bread
Your kitchen will smell amazing as you cook a delicious loaf of zucchini pineapple bread. Check out the recipe and full list of ingredients at eat-move-save.extension.illinois.edu/eat/recipes/zucchini-pineapple-bread.
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Zucchini Pineapple Bread
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Zucchini Pineapple Bread
4  eggs
3 cups white sugar
1 cup oil
3/4 cup water
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
2 teaspoons vanilla
2 cups shredded zucchini
8 oz. can crushed pineapple, undrained
Preheat oven to 350°
Prepare shredded zucchini and pineapple then set aside.
Using an electric mixer, blend together the first 10 ingredients. Beat just until combined.
Stir in zucchini and crushed pineapple. Pour evenly into two 9x5 “ loaf pans. Bake 50 to 60 minutes or just until the top feels done. 

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