Pineapple Zucchini Breadcake Recipes

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.

Steps:

• 1. Preheat oven to 350. Grease or spray a loaf pan. Optionally you can line it with parchment paper if desired.
• 2. Sift your flour and other dry ingredients into a small bowl and set aside.
• 3. In a medium bowl mix together the eggs and oil until blended. Whisk in the sugar and incorporate well.
• 4. Next add your pineapple, craisins and zucchini and stir to blend.
• 5. Gradually add the dry ingredients into the wet and stir well. If you are using the optional nuts now is the time to stir them in as well.
• 6. Pour batter into the prepared loaf pan and bake for 60 - 75 minutes until golden brown and done on the inside.
• 7. Sprinkle the entire top of the loaf with turbinado sugar for a nice crunchy top.
• 8. Cool for about 10 minutes then remove from pan and cool completely before cutting. Once it is cooled you can drizzle the glaze over top if so desired.
• 9. To make the glaze: Melt the butter in a small pot. Stir in the granulated sugar and simmer while stirring just until the sugar is dissolved. Continue to cook until the mixture reaches somewhere between 225 and 230. Remove from heat. Add the milk or cream and stir. Add the vanilla, stir in and then pour over top of your baked goods immediately.

Steps:

• Grease and flour a 10 inch tube pan.
• Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
• Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
• Stir in pineapple, nuts, vanilla and zucchini.
• Pour batter into pan.
• Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
• Invert on a cake rack to cook completely.
• Glaze: 1 c.
• conf.
• sugar and 1 tbls.
• milk.
• mix well and pour over cooled cake.

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.

Steps:

• Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
• In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.

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.

Steps:

• Mix zucchini with other ingredients in a large saucepan and bring to a boil.
• Simmer 20 minutes.
• Fill jars with hot mixture and cooking liquid, leaving ½-inch headspace.
• Adjust lids and process in a boiling water bath for 15 minutes (add 5 minutes over 1000 feet in elevation, and 10 minutes over 6000 feet).

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.