Best 4 Moms Pineapple Zucchini Bread Recipes
Indulge in the delectable flavors of "Mom's Pineapple Zucchini Bread," a classic recipe that combines the tropical sweetness of pineapple with the delicate texture of zucchini. Embark on a culinary journey as we explore the secrets behind this beloved treat, uncovering the perfect balance of tart and sweet, moist and fluffy, making it a delightful addition to any breakfast table, afternoon tea party, or cozy family gathering.
Here are our top 4 tried and tested recipes!
ZUCCHINI PINEAPPLE BREAD
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
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.
MOM'S PINEAPPLE-ZUCCHINI BREAD
This is an extremely moist and flavorful bread that my Mom has baked so many times over the years at her family's request! It's absolutely delicious!
Provided by Christine
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h30m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
- Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 37.6 g, Cholesterol 23.5 mg, Fat 11 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 1.7 g, Sodium 229.6 mg, Sugar 23.1 g
MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
PINEAPPLE ZUCCHINI BREAD
This recipe was recently "found" again. It originally came from my Mom who got if from someone about 30 years ago. I made it with whole wheat flour and no nuts (hubby & daughter are allergic) and it won first place in our 61st annual Fall Fair this year. (2006)
Provided by Kansas A
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs until light and fluffy.
- Add sugar and beat until blended.
- Stir in oil, vanilla, zucchini, and pineapple.
- Sift dry ingredients and stir into egg mixture along with nuts.
- Bake in two greased loaf pans (8.5 x 4.5 x 2.5)at 350 degrees for 50 minutes.
- **Note: The loaf in the photo has been made with 100% whole wheat flour and instead of nuts I added raisins. I also doubled the recipe. The zucchini was previously grated and frozen so juice and all was added -- I had extra zucchini so a bit extra was added.
Nutrition Facts : Calories 644.6, Fat 29.5, SaturatedFat 4.2, Cholesterol 69.8, Sodium 486.8, Carbohydrate 89, Fiber 2.2, Sugar 51.8, Protein 7.5
Tips:
- Use fresh zucchini for the best flavor and texture. Grating the zucchini helps it blend seamlessly into the batter.
- 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. This usually takes about an hour.
- Let the bread cool completely before slicing and serving. This will help it hold its shape and prevent it from crumbling.
- Enjoy the bread plain, or with butter, cream cheese, or your favorite spread. It's also delicious toasted.
Conclusion:
This pineapple zucchini bread is a delicious and easy-to-make treat that's perfect for breakfast, lunch, or a snack. It's also a great way to use up leftover zucchini. With its moist, flavorful crumb and sweet pineapple chunks, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and healthy treat, give this pineapple zucchini bread a try. You won't be disappointed!
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