Pineapple Zucchini Bread
Need a dairy free and lacto ovo vegetarian bread? Pineapple Zucchini Bread could be a spectacular recipe to try. For 99 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 419 calories, 5g of protein, and 4g of fat. This recipe serves 16. This recipe from Inside BruCrew Life requires baking powder, baking soda, powdered sugar, and canned pineapple. 188 people were impressed by this recipe. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. With a spoonacular score of 26%, this dish is rather bad. Users who liked this recipe also liked Zucchini Pineapple Bread, Pineapple Zucchini Bread, and Pineapple Zucchini Bread.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups brown sugar
1 - 8 ounce can crushed pineapple, drained (save juice)
cinnamon sugar, optional
4 eggs
4 cups flour
2 teaspoons ground mace
1 1/2 cups oil
2 cups powdered sugar
1 1/2 teaspoons rum extract
1 teaspoon salt
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
3 cups shredded zucchini
Equipment:
loaf pan
oven
toothpicks
knife
wire rack
frying pan
whisk
Cooking instruction summary:
Preheat the oven to 350 degrees. Spray 2 - 9x5 loaf pans with non-stick baking spray. (I prefer Baker's Joy.) Mix together the oil, sugars, and eggs. Add the zucchini, pineapple, and extracts until mixed in. Stir together the flour, baking powder, baking soda, salt, and mace. Slowly add to the wet mixture. Spoon the batter evenly into the two prepared pans. Bake for 60-65 minutes, or until a toothpick or knife inserted in the center comes out mostly clean. Remove and let cool in the pan for 10 minutes, and then flip out onto a wire rack or plate to cool completely. Whisk together the powdered sugar and 4 Tablespoons of the saved pineapple juice. Drizzle over the top of the loaves. Sprinkle with cinnamon sugar, if desired. Store in a sealed container.
Step by step:
1. Preheat the oven to 350 degrees. Spray 2 - 9x5 loaf pans with non-stick baking spray. (I prefer
2. Baker's Joy.)
3. Mix together the oil, sugars, and eggs.
4. Add the zucchini, pineapple, and extracts until mixed in. Stir together the flour, baking powder, baking soda, salt, and mace. Slowly add to the wet mixture. Spoon the batter evenly into the two prepared pans.
5. Bake for 60-65 minutes, or until a toothpick or knife inserted in the center comes out mostly clean.
6. Remove and let cool in the pan for 10 minutes, and then flip out onto a wire rack or plate to cool completely.
7. Whisk together the powdered sugar and 4 Tablespoons of the saved pineapple juice.
8. Drizzle over the top of the loaves. Sprinkle with cinnamon sugar, if desired. Store in a sealed container.
Nutrition Information:
covered percent of daily need
