Time 1h20m Yield 24 Number Of Ingredients 12 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.
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.
Time 2h5m Yield 2 loaves Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray. Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl. 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 into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.
Time 1h10m Yield 2 loaves. Number Of Ingredients 12 Steps:
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. , 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.
Time 2h20m Yield 18 Number Of Ingredients 13 Steps:
Preheat an oven to 325 degrees F (165 degrees C). Line the bottom of two 9x5-inch loaf pans with parchment paper. Mix flour, baking soda, salt, baking powder, and cinnamon in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a large mixing bowl, and stir in zucchini and pineapple. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.
Time 1h10m Yield 2 loaves Number Of Ingredients 14 Steps:
In lg bowl, mix the eggs, zucchini, oil, pineapple and vanilla. Mix dry ingredients; add to egg mixture just until moistened through. Pour into 2 greased and floured loaf pans. Bake at 350° for 60 minutes or until pick comes out clean. Cool 10 minutes before removing from pans.
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.
Time 1h15m Yield 2 loaves Number Of Ingredients 14 Steps:
Combine flour, baking powder, baking soda and salt. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. blend in pineapple, zucchini and carrots. Stir flour mixture into zucchini mixture. Fold in chopped walnuts. Pour batter into two greased and floured 9 x 5 loaf pans. Bake at 350°F for 1 hour. Cool on wire racks. Tip: If you have an abundance of zucchini on hand, grate the zucchini and some carrots and store them in freezer bags (2 cups zucchini and 1/2 cup of carrots). This freezes really well and you will always have the zucchini and carrots on hand to make this bread in the fall and winter months. This will also save time during the preparation.
Time 1h10m Yield 2 loaves (12 slices each). Number Of Ingredients 13 Steps:
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. , Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Time 1h25m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla. In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan. Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.
Time 1h30m Yield 2 loaves, 20 serving(s) Number Of Ingredients 15 Steps:
Beat eggs in a large bowl to blend. Add oil, sugar, and vanilla and beat until thick and foamy. Stir in zucchini and pineapple. In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts. Stir gently into zucchini mixture to blend. Bake in 2 greased loaf pans at 350 degrees. Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes. Cool 10 minutes.
- For 4 small loaves, bake approximately 35 - 40 minutes.
Time 1h10m Yield 2 loaves (16 slices each). Number Of Ingredients 12 Steps:
In a large bowl, combine the flour, baking soda, baking powder and salt. In another bowl, whisk the eggs, sugar, oil and vanilla. Add zucchini and pineapple; stir into dry ingredients just until moistened. Fold in pecans and raisins., Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.
Time 1h Yield 12 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan. Combine flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. Whisk pineapple juice, oil, and egg together in a smaller bowl. Pour into the flour mixture and mix together; mixture will be crumbly and dry. Add zucchini and pineapple and mix well until moist, blended, and very thick. Pour into the prepared loaf pan. Combine oats, coconut, and brown sugar for topping in a third small bowl. Add margarine and toss with a fork until crumbly. Sprinkle over batter in the pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 60 minutes. Let cool before serving.
Time 1h10m Yield 2 loaves (12 slices each). Number Of Ingredients 15 Steps:
In a large bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Time 1h30m Yield 2 loaves, 16-20 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350°F In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple. In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cardamom, and ginger. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and blend gently. Divide the batter equally between 2 greased (Crisco) and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly.
Time 1h30m Yield 2 loaves, 24 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans; set aside. In a medium bowl, combine flour, nuts, baking soda, cinnamon, salt, nutmeg and baking powder; set aside. In large bowl of an electric mixer, at high speed, beat eggs until frothy. Beat in oil, sugar, and vanilla. Beat until mixture is thick and foamy. Stir in zucchini, pineapple, and flour mixture. Pour into prepared pans, dividing evenly. Bake 1 hour, or until cake tester inserted in center comes out clean. Let breads cool in pans 10 minutes. Turn out onto wire racks to cool completely.
