Best 7 Zucchini Pineapple Faux Pineapple U S D A Recipes

In the culinary realm, discovering unique and flavorful recipes that tantalize the taste buds is an ongoing adventure. One such culinary creation that has gained popularity among food enthusiasts is the "zucchini pineapple faux pineapple u s d a." This innovative dish transforms humble zucchini into a delightful replica of the beloved tropical fruit, pineapple. With its vibrant yellow color and juicy texture, this faux pineapple not only boasts aesthetic appeal but also packs a punch of flavor. Whether you're looking to impress your dinner guests, add a tropical twist to your meals, or simply explore new culinary horizons, the "zucchini pineapple faux pineapple u s d a" recipe is worth exploring.

Let's cook with our recipes!

ZUCCHINI PINEAPPLE

Zucchini Pineapple image

8 x half-litre jars (US pint)

Provided by Healthy Canning

Categories Dessert

Time 1h

Number Of Ingredients 4

Ingredients

2 1/2 kg zucchini ((peeled and cubed. 16 cups / 6 lbs. Measured after prep))
1.5 litres pineapple juice ((canned unsweetened. 6 cups / 48 oz))
600 g white sugar ((white. 3 cups))
350 ml lemon juice ((bottled. 1 1/2 cups / 12 oz))

Steps:

Wash and peel the zucchini.
[Optional] Cut lengthwise into quarters, use a spoon and scrape the length of the centre to scoop large seeds from middle.
Cut into 1 to 2 cm (1/2 inch) cubes, or, shred.
Add to large saucepan with all the other ingredients.
Bring to a boil, uncovered, then reduce to a simmer.
Let simmer uncovered for 20 minutes.
Ladle hot solids and liquid equally into heated jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace leaving solids covered with liquid.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars 15 minutes for half-litres (pints.) Increase time as needed for your altitude. See table below.

Nutrition Facts : ServingSize 1 g, Calories 221 kcal, Carbohydrate 55.5 g, Protein 2.2 g, Fat 0.6 g, SaturatedFat 0.2 g, Sodium 21 mg, Fiber 1.8 g, Sugar 50.3 g

ZUCCHINI CANNING RECIPE - FAUX ZUCCHINI PINEAPPLE

Zucchini Canning Recipe - Faux Zucchini Pineapple image

How to make faux zucchini pineapple in this crazy zucchini canning recipe.

Provided by Cari @ Koti Beth

Categories side dish

Time 1h30m

Number Of Ingredients 4

Ingredients

16 cups chopped or shredded zucchini, washed and peeled
46 ounces sugar free pineapple juice
3 cups sugar
1 1/2 cups lemon juice

Steps:

Wash and peel zucchini. Shred or cut into 1/2 inch cubes.
Combine cut zucchini, sugar, and lemon juice in a large pan or stock pot. Bring to a boil and turn heat down. Let simmer for 20 minutes.
Fill clean and prepared jars with hot faux zucchini pineapple. Leave a 1/2 inch headspace. Wipe jar rims, place lids on jars, and add rings. Process for 15 minutes or see above for high altitude times.
When the time is up, carefully set jars on a towel or other heat proof surface. Let sit for 24 hours.

Nutrition Facts : Calories 202.85, Fat 0.78, SaturatedFat 0.15, Carbohydrate 49.78, Fiber 2.17, Sugar 44.75, Protein 2.51, Sodium 12.41, Cholesterol 0.00

ZUCCHINI PINEAPPLE BREAD I

Zucchini Pineapple Bread I image

This recipe makes two fruity, moist loaves.

Provided by Michele

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h20m

Yield 24

Number Of Ingredients 12

Ingredients

4 eggs
1 ½ cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder

Steps:

Combine flour, baking powder, baking soda, and salt.
In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 26.6 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 219.1 mg, Sugar 14.2 g

ZUCCHINI PINEAPPLE BREAD

Zucchini Pineapple Bread image

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

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
3 eggs, room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely shredded zucchini
1 can (8 ounces) crushed pineapple, drained
1 cup chopped nuts
1 cup raisins, optional

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.

ZUCCHINI PINEAPPLE (FAUX PINEAPPLE) U S D A

Zucchini Pineapple (Faux Pineapple) U S D A image

A nifty way to utilize that ultra-bounty of zucchini from your garden. Processing time not included in cooking time.

Provided by Molly53

Categories Vegetable

Time 45m

Yield 8 1/2 pints

Number Of Ingredients 4

Ingredients

4 quarts zucchini, peeled (either shredded or cut into 1/2-inch cubes)
46 ounces unsweetened pineapple juice
1 1/2 cups lemon juice (the bottled kind)
3 cups sugar

Steps:

Mix zucchini with other ingredients in a large saucepan and bring to a boil.
Simmer 20 minutes.
Fill jars with hot mixture and cooking liquid, leaving ½-inch headspace.
Adjust lids and process in a boiling water bath for 15 minutes (add 5 minutes over 1000 feet in elevation, and 10 minutes over 6000 feet).

ZUCCHINI PINEAPPLE BREAD II

Zucchini Pineapple Bread II image

This is a quick bread that my mom used to make every summer with the zucchinis from the garden.

Provided by Amy Barry

Categories Breakfast Bread

Time 1h30m

Yield 24

Number Of Ingredients 12

Ingredients

3 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained

Steps:

Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.
In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.
Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 33.7 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 180.1 mg, Sugar 20.5 g

ZUCCHINI PINEAPPLE

Zucchini Pineapple image

Make and share this Zucchini Pineapple recipe from Food.com.

Provided by foxjen

Categories Lunch/Snacks

Time 50m

Yield 12 pints

Number Of Ingredients 4

Ingredients

18 cups ground zucchini
1/2 cup lemon juice
3 cups sugar
1 (46 ounce) can pineapple juice

Steps:

Bring juices and sugar to a boil.
Add squash and simmer 20 minutes.
Pack and seal in hot jars and lids.
Makes 12 pints of crushed pineapple.
May be used as you would regular pineapple.

Tips:

Choose ripe pineapple and zucchini: To ensure the best flavor, select ripe, juicy pineapples and tender zucchini. Look for pineapples with a golden-yellow color and a sweet aroma, and zucchini that is firm and deep green in color.
Use a sharp knife: When cutting the pineapple and zucchini, use a sharp knife to ensure clean, precise cuts. This will help prevent the fruits and vegetables from becoming bruised or damaged.
Remove the pineapple core: Before cutting the pineapple into chunks, remove the core using a pineapple corer or a sharp knife. This will help eliminate the tough, fibrous part of the pineapple and make it easier to eat.
Grate the zucchini: To achieve a texture similar to pineapple, grate the zucchini using a box grater or a food processor fitted with a grating blade. Grating the zucchini will also help it release its moisture and blend well with the other ingredients.
Use fresh lemon juice: Fresh lemon juice adds a bright, tangy flavor to the faux pineapple. Avoid using bottled lemon juice, as it may not have the same level of acidity and flavor.
Chill before serving: To enhance the flavor and texture of the faux pineapple, chill it in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld and the mixture to firm up slightly.

Conclusion:

In conclusion, the recipes provided in the article offer creative and delicious ways to create faux pineapple using zucchini and other ingredients. With simple techniques and a few key tips, you can easily transform zucchini into a convincing substitute for pineapple, whether you're looking for a healthier alternative, a vegan option, or simply a fun and unique culinary experience. Experiment with different recipes and variations to find the one that best suits your taste preferences and dietary needs. Enjoy the sweet and tangy flavors of faux pineapple in various dishes, from salads and desserts to main courses and snacks. Bon appétit!