Zucchini Bread with Pineapple & Pecans| Summer Favorites| Restless Chipotle скачать в хорошем качестве

Zucchini Bread with Pineapple & Pecans| Summer Favorites| Restless Chipotle

Pineapple zucchini bread with plenty of pecans is one of the best things about summer! It's never dry, thanks to crushed pineapple and shredded zucchini ,and it isn't too sweet, either! This easy quick bread recipe freezes well - so double or triple the batch! You'll find the printable recipe, nutrition information, more tips, and a clickable grocery list at the link below - https://www.restlesschipotle.com/pine... Ingredients 3 cups flour 2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon baking powder 3 eggs 2 cups sugar 1 cup vegetable oil 1/2 teaspoon vanilla 2 cups zucchini, grated 8 ounces crushed pineapple, about one cup, drained 1 cup pecans, chopped Instructions Preheat the oven to 325°. Spray two 8.5 x 4.5 loaf pans with nonstick spray then line the bottoms with parchment paper and spray again. Set aside. Drain the crushed pineapple and place in a strainer over a small bowl. Set aside. Grate the zucchini and place it in a colander over another bowl. Set aside. Add the flour, baking soda, cinnamon, salt, and baking powder to a large bowl. Blend well and set aside. Add the eggs, sugar, oil, and vanilla to a large mixing bowl. Beat until the mixture is light yellow and completely mixed. Add the dry ingredients to the egg mixture. Stir by hand until well blended. Don't over-mix! Add in the pecans and fold until they are evenly spread throughout the batter. Divide the batter evenly between the two prepared pans. Bake at 325° for 1 hour, or until done. The loaves are done with a insta-read thermometer poked in the center reads 200° or a toothpick comes out clean with just a few crumbs clinging to it. Remove from the oven and lay the bread pans over on their sides. Cover with a tea towel. 3 minutes or so later Switch the bread pans so that they are laying on their other sides. Cover with a tea towel. After 6 to 10 minutes total slide the bread out of the pans, remove the parchment paper on the bottom, and cool completely on wire racks that have been elevated off the counter. Shop this recipe: As an Amazon Associate I earn from qualifying purchases. rubber spatula - https://amzn.to/3h47zDe box grater - https://amzn.to/3gVyIJU Thanks for watching! Don't forget to hit "LIKE," leave a COMMENT below, and SUBSCRIBE! Love the video? Share it! FACEBOOK: Restless Chipotle INSTAGRAM: marye_restlesschipotle PINTEREST: marye@restlesschipotle TWITTER: MaryeAudet SUBSCRIBE to EMAIL: https://www.restlesschipotle.com/subs... CONTACT ME: [email protected] Over on Restless Chipotle you'll find vintage southern recipes updated to be quick & easy for today's busy families. Browse hundreds of ideas for family-friendly comfort foods -decadent desserts, cozy breads, & more...all with detailed step-by-step photos and tutorials so they come out perfectly every time! See you there?