Zucchini Bread With Pineapple вђ Deliciously Sprinkled Preheat the oven to 350 degrees f (175 degrees c). grease and flour two 9x5 inch loaf pans. whisk flour, baking powder, baking soda, and salt together in a bowl. mix sugar, oil, eggs, vanilla, sugar, cinnamon, and nutmeg together in a large bowl. stir in zucchini and drained pineapple, then stir in dry ingredients. Fold in the zucchini, pineapple, nuts and, if desired, raisins. 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.
15 Healthy Zucchini Pineapple Bread вђ Easy Recipes To Make At Home Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. mix in the zucchini and pineapple. add to the dry ingredients and mix well. stir in the raisins. pour half the batter. Put the shredded zucchini in a colander or sieve placed over a bowl to drain any excess moisture. preheat the oven to 350°f (175°c). prepare 2 buttered 5 by 9 inch loaf pans. in a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. 2. in a medium bowl whisk together the flour, baking soda, cinnamon, salt and baking powder; set aside. 3. in a large bowl, mix together the sugar, oil, eggs and vanilla extract until thick and combined (i used a hand mixer on medium speed, you could also use a whisk with a lot of elbow grease). Instructions. preheat oven to 325°. beat eggs until fluffy (about 3 minutes). add sugar, oil and vanilla and mix for another 1 2 minutes. add the dry ingredients and mix just until everything is combined. add the pineapple and zucchini and stir in just enough to fully combine.
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