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Zucchini Pineapple Bread II
SUBMITTED BY:
Amy Barry
PHOTO BY:
LynnInHK
"This is a quick bread that my mom used to make every summer with the zucchinis from the garden."
RECIPE RATING:
Read Reviews
(43)
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Original recipe yield 2 loafs
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained
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DIRECTIONS
In a large bowl mix together the eggs, sugar, vanilla, oil and zucchini.
In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.
Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.
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REVIEWS
Reviewed on Apr. 22, 2005 by LA8LA
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LA8LA
Apr. 22, 2005
This bread is sweet and satisfying, delicious. BUT I have made it twice and both times the bottoms stuck in the pans. The first time I did not grease the pan because the recipe does not say to do so. There is 1 cup of oil in the bread and I thought that would provide sufficient release. It didn't. The second time I sprayed the bottom with a release baking spray. The bottoms stuck again. Has this happened to anyone else? Any suggestions?
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21 users found this review helpful
This bread is sweet and satisfying, delicious. BUT I have made it twice and both times the...
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Reviewed on Dec. 22, 2005 by
TUNISIANSWIFE
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TUNISIANSWIFE
Dec. 22, 2005
I had lost my favorite recipe for zucchini bread and found this similar one. My old recipe also had the crushed pineapple in it and it always made it so moist. This was a wonderful bread to make. The modifications I made were using 1 cup brown and 1 cup white sugar, 2 tsp. vanilla, 2 tsp. cinnamon and 1 tsp. nutmeg. I then added mini choc. chips and raisins. With the pineapple well drained, the batter is thick and none of the raisins or choc. chips sunk to the bottom. This recipe made 3 mini loafs (baked for 35 min) and 1 8x5 loaf. After running around the edge with a knife, they all just slid out of the pan. No sticking! This is my new recipe for zucchini bread. I won't bother cont. the search for my old one.
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18 users found this review helpful
I had lost my favorite recipe for zucchini bread and found this similar one. My old recipe...
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Reviewed on Sep. 12, 2003 by CINSHER
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CINSHER
Sep. 12, 2003
I've made Zucchini Bread in the past,but this one blows them all away.
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15 users found this review helpful
I've made Zucchini Bread in the past,but this one blows them all away.
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Reviewed on Sep. 25, 2003 by POMLADYBEAR
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POMLADYBEAR
Sep. 25, 2003
This was my 1st attempt ever at making zucchini bread & my husband loved it. Even my dad commented on how it tasted better then my mom's. Will make this again!!
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12 users found this review helpful
This was my 1st attempt ever at making zucchini bread & my husband loved it. Even my dad...
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Reviewed on Aug. 31, 2003 by
LJ8677
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LJ8677
Aug. 31, 2003
Excellent. Very moist with wonderful flavor.
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11 users found this review helpful
Excellent. Very moist with wonderful flavor.
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Reviewed on Feb. 16, 2007 by
Shanon
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Shanon
Feb. 16, 2007
Thought this was very tasty but a bit on the sweet side. I used 1/2 cup apple sauce in place of 1/2 cup of oil. Found shredding the zucchini was easiest in a food processor. Also added pecans and coconut based on another suggestion. Next time (and there will be a next time), I will cut down the sugar (use 1 1/2 cups) and omit 1 egg yolk (to cut down on fat). Also noticed my bread took an extra 20 minutes to bake.
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9 users found this review helpful
Thought this was very tasty but a bit on the sweet side. I used 1/2 cup apple sauce in place...
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Reviewed on Aug. 29, 2005 by LADYBUGINAK
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LADYBUGINAK
Aug. 29, 2005
Delicious!! I did egg substitute for my allergy kids, and did 1/2 cup applesauce, and 1/2 cup oil. I decreased the sugar to about 1 1/2 cups. I increased the raisins to 3/4 cup, (next time even more) omitted pecans, and added about 1/2 cup coconut. I read in other reviews that it needed spices, and I took the spice amounts from other zuke bread recipes-- I did 2 tsp. cinnamon and 1 tsp. nutmeg. Wonderful, definite keeper.
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6 users found this review helpful
Delicious!! I did egg substitute for my allergy kids, and did 1/2 cup applesauce, and 1/2 cup...
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Reviewed on Aug. 31, 2003 by Peggy 's Kitchen
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Peggy 's Kitchen
Aug. 31, 2003
A delicious bread, nice and moist. Taste better the second day.
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6 users found this review helpful
A delicious bread, nice and moist. Taste better the second day.
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Reviewed on Oct. 17, 2001 by
Amy Schmelzer
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Amy Schmelzer
Oct. 17, 2001
This recipe makes 2 9x5 loafs, or 2 8x8 pans, or a 9x13 pan, or about 30 muffins. Just change the baking time accordingly. Last night I made a 9x13. It was done right at an hour. I substituted splenda granular for half of the sugar and unsweetened applesauce for half of the oil. To draw out the water in the zucchini, I grated it, measured it and then froze it overnight. The next day I thawed it, drained it and added it to this recipe. Thanks, everybody, for the high reviews.
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6 users found this review helpful
This recipe makes 2 9x5 loafs, or 2 8x8 pans, or a 9x13 pan, or about 30 muffins. Just change...
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Reviewed on Aug. 18, 2005 by
FRAMBUESA
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FRAMBUESA
Aug. 18, 2005
This is almost the same recipe that's been in my family for several years, with the omission of the pecans and by increasing the pineapple to 2 cups. This is a very moist, almost cake-like bread. Half of the oil can be replaced by applesauce without and changes in the taste or texture of the bread, and I've gotten away with replacing the 3 eggs with 6 egg whites.
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5 users found this review helpful
This is almost the same recipe that's been in my family for several years, with the omission...
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