Pineapple Zucchini Bread Recipe 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.
Top 18 Recipe For Pineapple Zucchini Bread 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. 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. Preheat the oven to 325 degrees f (165 degrees c). line the bottoms of two 9x5 inch loaf pans with parchment paper. mix together flour, baking soda, cinnamon, salt, and baking powder in a medium bowl; set aside. beat together sugar, oil, eggs, and vanilla in a large bowl until well combined. stir in zucchini and pineapple. 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.
Comments are closed.