Pineapple Zucchini Relish Bread Recipes

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ZUCCHINI PINEAPPLE BREAD I



Zucchini Pineapple Bread I image

This recipe makes two fruity, moist loaves.

Provided by Michele

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h20m

Yield 24

Number Of Ingredients 12

4 eggs
1 ½ cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder

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.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 26.6 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 219.1 mg, Sugar 14.2 g

ZUCCHINI PINEAPPLE BREAD



Zucchini Pineapple Bread image

Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. -Shirley Boulet, Whitefield, New Hampshire

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 14

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
3 eggs, room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely shredded zucchini
1 can (8 ounces) crushed pineapple, drained
1 cup chopped nuts
1 cup raisins, optional

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.

Nutrition Facts : Calories 202 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 166mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE ZUCCHINI RELISH



Pineapple Zucchini Relish image

This makes a real nice relish for any type pork or chicken on salad- and is excellent on toast or on nut bread or use to make nut bread- this recipe later.

Provided by Pat Duran

Categories     Marinades

Time 35m

Number Of Ingredients 5

3 1/2 qt zucchini, peeled and grated
3/4 c bottled lemon juice
48 oz can pineapple juice
1 1/2 c granulated sugar
1/2 tsp ground ginger, optional ( i like)

Steps:

  • 1. Combine all ingredients in a large heavy bottomed saucepan and boil until sugar dissolves and mixture is hot throughout. Ladle into hot pint jars, seal and process in hot water bath for 20 minutes.

ZUCCHINI PINEAPPLE BREAD RECIPE



Zucchini Pineapple Bread Recipe image

Not unlike its close relative, the banana bread, this quick bread is moist and sweet, but gets some added moisture and flavor from grated zucchini-which makes it perfect for this time of year, when markets are filled with summer squash.

Provided by Sydney Oland

Categories     Breakfast     Brunch     Snack     Breakfast and Brunch     Breakfast Sweets     Quick Bread     Bread

Time 1h15m

Number Of Ingredients 12

1 tablespoon softened unsalted butter
1 1/2 cups (7 1/2 ounces) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup vegetable oil
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup (about 1) grated zucchini
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts

Steps:

  • Adjust oven rack to middle position and preheat to 350° F. Butter an 8- by 4-inch loaf pan and set aside.
  • In a large bowl whisk together flour, baking soda, baking powder, cinnamon and sugar. In a separate bowl combine vegetable oil, vanilla extract, zucchini and pineapple and mix with a wooded spoon until well combined.
  • Mix together wet and dry ingredients and scrape into prepared loaf pan. Bake until thin knife inserted into center of bread comes out clean, about 1 hour. Allow to cool for 10 minutes in loaf pan, then remove from pan and place on a rack to cool completely. Slice and serve.

Nutrition Facts : Calories 307 kcal, Carbohydrate 35 g, Cholesterol 40 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, Sodium 154 mg, Sugar 17 g, Fat 17 g, ServingSize Makes 1 8- by 4-inch loaf, UnsaturatedFat 0 g

PINEAPPLE ZUCCHINI RELISH BREAD



Pineapple Zucchini Relish Bread image

This makes a very moist and tender bread- great for breakfast or to give as gifts.

Provided by Pat Duran

Categories     Sweet Breads

Time 1h5m

Number Of Ingredients 12

2 large eggs
1/2 c butter or margarine, softened
1 c granulated sugar
1 c pineapple zucchini relish
1/3 c sour cream
2 c flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp ground ginger
1 tsp vanilla
3/4 c chopped pecans
pecan halves for garnish

Steps:

  • 1. Preheat oven to 350^. Butter 2 8x4-inch bread pan on the bottom only.Set aside. --- Cream butter and gradually add sugar creaming well. Add eggs, pineapple/zucchini relish and vanilla. Blend well.
  • 2. Combine flour, soda, baking powder,and ginger. Add 1/2 the mixture to the butter batter mixture and then the sour cream and then the remaining flour mixture. Blend well after each addition. Use low speed. Stir in nuts.
  • 3. Pour batter evenly into the 2 prepared pans. Top with pecan halves or other nuts. Bake for about 50 minutes. Test with toothpick for doneness.. Remove from pans and place on wire cooling rack. Butter all sides of the breads. Cool completely. Slice when cool.

ZUCCHINI PINEAPPLE LOAF



Zucchini Pineapple Loaf image

This is a good loaf that is large and tender. If you want, you can add 1 cup of raisins to the recipe for a nice change.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 13

2 eggs
½ cup vegetable oil
1 cup white sugar
1 cup grated zucchini
½ cup crushed pineapple, drained
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup chopped walnuts

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.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 35.6 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 235.5 mg, Sugar 18.7 g

ZUCCHINI-CRANBERRY RELISH BREAD



Zucchini-Cranberry Relish Bread image

This is a variation on MizzNezz's "Pineapple-zucchini bread recipe #43919". You will need to make Chef-Girl-R-D's "Cranberry Orange relish recipe #150666" or a similar Cranberry relish. I had some of this relish left over so decided to try it in the bread. Use whole wheat pastry flour for a less heavy texture. Can be found in stores with bulk-food sections. Thanks to the above mentions chefs for their recipes.

Provided by Outta Here

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 15

1 egg
1 cup zucchini, shredded
1/2 cup canola oil
1/4 cup low-fat yogurt (plain or vanilla flavor)
1 cup cranberry sauce (uncooked relish type)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 whole wheat pastry flour
1/2 cup granulated sugar
1/2 cup Splenda granular, sugar substitute (or use all sugar or all Splenda)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pecans, chopped or 1/2 cup pecan halves

Steps:

  • Preheat oven to 350°F.
  • Coat a loaf pan with nonfat cooking spray.
  • In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla.
  • In medium bowl, mix dry ingredients except pecans.
  • Add dry ingredients to egg mixture and mix just until blended. Fold in chopped pecans, or omit and use pecan halves on top of loaf.
  • Pour into loaf pan. Top with pecan halves, if using.
  • Bake 50-60 minutes, or until wooden pick inserted in center comes out clean.
  • Cool on wire rack, in pan, for 10 minutes. Invert onto rack and cool completely.

Nutrition Facts : Calories 329.9, Fat 19.5, SaturatedFat 1.7, Cholesterol 26.9, Sodium 228.7, Carbohydrate 37.3, Fiber 1.6, Sugar 26.9, Protein 3.3

PINEAPPLE ZUCCHINI BREAD



Pineapple Zucchini Bread image

The pineapple and zucchini make a nice combination in this flavorful bread.-Sharon Lafferty, Partlow, Virginia

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 12

2 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
2 cups shredded zucchini
1 can (8 ounces) crushed pineapple, undrained

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.

Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

ZUCCHINI PINEAPPLE



Zucchini Pineapple image

Make and share this Zucchini Pineapple recipe from Food.com.

Provided by foxjen

Categories     Lunch/Snacks

Time 50m

Yield 12 pints

Number Of Ingredients 4

18 cups ground zucchini
1/2 cup lemon juice
3 cups sugar
1 (46 ounce) can pineapple juice

Steps:

  • Bring juices and sugar to a boil.
  • Add squash and simmer 20 minutes.
  • Pack and seal in hot jars and lids.
  • Makes 12 pints of crushed pineapple.
  • May be used as you would regular pineapple.

ZUCCHINI PINEAPPLE



Zucchini Pineapple image

8 x half-litre jars (US pint)

Provided by Healthy Canning

Categories     Dessert

Time 1h

Number Of Ingredients 4

2 1/2 kg zucchini ((peeled and cubed. 16 cups / 6 lbs. Measured after prep))
1.5 litres pineapple juice ((canned unsweetened. 6 cups / 48 oz))
600 g white sugar ((white. 3 cups))
350 ml lemon juice ((bottled. 1 1/2 cups / 12 oz))

Steps:

  • Wash and peel the zucchini.
  • [Optional] Cut lengthwise into quarters, use a spoon and scrape the length of the centre to scoop large seeds from middle.
  • Cut into 1 to 2 cm (1/2 inch) cubes, or, shred.
  • Add to large saucepan with all the other ingredients.
  • Bring to a boil, uncovered, then reduce to a simmer.
  • Let simmer uncovered for 20 minutes.
  • Ladle hot solids and liquid equally into heated jars.
  • Leave 2 cm (1/2 inch) headspace.
  • Debubble, adjust headspace leaving solids covered with liquid.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process jars 15 minutes for half-litres (pints.) Increase time as needed for your altitude. See table below.

Nutrition Facts : ServingSize 1 g, Calories 221 kcal, Carbohydrate 55.5 g, Protein 2.2 g, Fat 0.6 g, SaturatedFat 0.2 g, Sodium 21 mg, Fiber 1.8 g, Sugar 50.3 g

ZUCCHINI CANNING RECIPE - FAUX ZUCCHINI PINEAPPLE



Zucchini Canning Recipe - Faux Zucchini Pineapple image

How to make faux zucchini pineapple in this crazy zucchini canning recipe.

Provided by Cari @ Koti Beth

Categories     side dish

Time 1h30m

Number Of Ingredients 4

16 cups chopped or shredded zucchini, washed and peeled
46 ounces sugar free pineapple juice
3 cups sugar
1 1/2 cups lemon juice

Steps:

  • Wash and peel zucchini. Shred or cut into 1/2 inch cubes.
  • Combine cut zucchini, sugar, and lemon juice in a large pan or stock pot. Bring to a boil and turn heat down. Let simmer for 20 minutes.
  • Fill clean and prepared jars with hot faux zucchini pineapple. Leave a 1/2 inch headspace. Wipe jar rims, place lids on jars, and add rings. Process for 15 minutes or see above for high altitude times.
  • When the time is up, carefully set jars on a towel or other heat proof surface. Let sit for 24 hours.

Nutrition Facts : Calories 202.85, Fat 0.78, SaturatedFat 0.15, Carbohydrate 49.78, Fiber 2.17, Sugar 44.75, Protein 2.51, Sodium 12.41, Cholesterol 0.00

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