Zucchini Pineapple Bread Recipe Taste Of Home 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. The mild parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —christine wilson, sellersville, pennsylvania. go to recipe. 6 10. pineapple zucchini bread recipe photo by alejandro monfort for taste of home.
Pineapple Zucchini Bread Butter Your Biscuit In a bowl, beat eggs, sugar, oil and vanilla. combine dry ingredients; stir into egg mixture just until moistened. fold in zucchini and pineapple. pour into two greased 8x4 in. loaf pans. 2. bake at 350° for 60 70 minutes or until a toothpick inserted in the center comes out clean. cool in pans 10 minutes before removing to a wire rack. 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. Preheat the oven to 325 degrees. line a loaf pan with parchment paper. set aside. grate one large zucchini. peel on or off is totally personal preference. place in a separate bowl and set aside. in a large bowl, add the eggs, sugar, vegetable oil and vanilla. 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.
Pina Colada Zucchini Bread Recipe How To Make It Taste Of Home Preheat the oven to 325 degrees. line a loaf pan with parchment paper. set aside. grate one large zucchini. peel on or off is totally personal preference. place in a separate bowl and set aside. in a large bowl, add the eggs, sugar, vegetable oil and vanilla. 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. In a medium mixing bowl, whisk together the rest of the flour, sugar, baking soda, baking powder, and salt. step 3: combine the wet ingredients. in a separate large mixing bowl, mix together the eggs, zucchini, drained pineapple, oil, and vanilla extract. step 4: mix wet and dry. 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.
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