Zucchini Pineapple Bread
Meals are even more memorable when I complement them with this light garden-fresh bread. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice.
Ingredients
- 3 eggs
- 2 cups finely shredded zucchini
- 1 cup vegetable oil
- 1 can (8 ounces) crushed pineapple, drained
- 2 teaspoons vanilla extract
- 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
- 1 cup chopped nuts
- 1 cup raisins, optional
Reviews
Needed sugar -read the directions twice - no where does it say to add sugar - great recipe if you want a no sugar added but it definitely was missed
Delicious, easy a sure family favorite!
Super delicious! This is my second time to make this recipe and it is fantastic! No need to change anything! Mmmmmmmm
Delicious! It freezes well , so it is a great way to use the excesss zucchini we have every summer.
This bread turned out very good! I cut the sugar to 1 cup (we do not like it so sweet). I also used 1 cup of whole wheat flour and 2 cups of unbleached all-purpose flour to make it healthier. I used 1 cup of chopped walnuts and 1 cup of golden raisins. I used grated zuchinni from the freezer. Next time I make it I will use some of the pineapple juice instead of the liquid from the frozen zuchinni that came from it after I thawed it. I also used a 1/2 cup of applesauce and 1/2 cup of oil. I will definitely be making this recipe again!
This is a very good recipe, made just as it is. To jamisnck I would say check the expiration date of your flour, or your baking powder. If they are expired, your baked goods will not bake right. There's nothing wrong with this recipe.
I make it exactly to recipe but i use a cake pan and add cream cheese icing IT'S THE BOMB!! I'm Obsessed
Hello! I am a CIA Chef - Culinary Institute of America - Not Central Intelligence Agency :) and was asked by a friend to look at this recipe as she had problems similar to what "jamisnck" had. I immediately noticed several systemic problems in this recipe. The first is you need to whip/beat the crap out of until light & fluffy the eggs, oil (whatever you choose including apple sauce for half of oil) & the vanilla & MOST important the sugar!! Next, the sugar is way high! I would recommend 1 Cup white & 1/2 Brown; after you whip the crap out of the eggs, sugar, oil & vanilla stir in the shredded zucchini & pineapple. Don't let sit long as the Zucchini will sweat out. Flour, baking soda, baking powder & spices are on point, except I knocked the salt back to 1/2 teaspoon. Whisk well in separate bowl then add the nuts & raisins if you want & mix well to coat. Then add the dry to to the wet and mix ONLY lightly by hand/spoon until combined! It is very important for quick breads & muffins not to be over mixed! Bake as directed, for loaves but check after 40 minutes add additional time in 5 minute increments. For Muffins, bake 20-25 Minutes. Cool Loaves 15 minutes in pan, Muffins 10, then turn out to cooling rack & cool completely. Hope this helps, I know it did my friend & I spent some time on!! Enjoy :) Last - Want to make it healthier? Use 1 Cup Whole Wheat Flour & 1 1/2 White Flour; 1/2 cup Natural Apple Sauce & 1/2 cup Coconut oil.
Terrific taste. I do have an unexplainable problem that I hope someone will help me with. I use two 9x5 loaf pans and I've checked out my oven to make sure it heats correctly. This particular bread ALWAYS falls in the middle. I bake it 50 minutes and the toothpick comes out clean. I turn on the oven light and I notice it has even already fallen at 40 minutes. The center tastes done, not doughy. I love this recipe. Please help me figure out what I am doing wrong. Oh, and I bake at 350 degrees. Thank you.
I switched the oil with applesauce and added some of the juice from the pineapple to the batter - added black cherry yogurt also and added some raisins and pecans... totally yum-o!!!