Recipes

Pineapple Zucchini Raisin Bread Recipe Ways to use Zucchini

Pineapple Zucchini Raisin Bread Recipe

This recipe came from my mother in law, she has made Pineapple Zucchini Raisin Bread Recipe for over 20 years and we look forward to it every year.  It is so moist and the perfect blend of spices.  Hope you enjoy it too.

Don’t forget to check out the list of tons of other ways to use zucchini. I have never seen so many different ways to use up zucchini from the garden. Even those huge zucchinis can be used for all kinds of recipes. See below.

You will need,

  • 2 cups shredded zucchini
  • 3 eggs
  • 1 cup oil ( for a healthy substitute use apple sauce)
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon baking powder
  • 1 cup raisins
  • 1 cup walnuts or pecans
  • 1 8oz can of crushed pineapple drained
  • 3 cups flour
  • 2 teaspoon baking soda
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoon  cinnamon
  • 1 teaspoon salt

Directions:

In a large bowl mix wet ingredients ( Zucchini,  eggs, oil, sugar, vanilla, pineapple). Mix till well blended and set aside.

In another bowl add all the dry ingredients, mix them as well.  Then slowly start to mix dry ingredients into the wet ingredients, till fully mixed in.  Pour into two greased loaf pans.

Bake both loaf pans for 60-70 mins at 350 degrees.  Test with a toothpick, once it comes out of the middle clean, take out of oven and let cool before serving.  Once cooled wrap in foil or plastic wrap to keep fresh.

 

Pineapple Zucchini Raisin Bread Recipe ~ Ways to use Zucchini
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups shredded zucchini
  • 3 eggs
  • 1 cup oil ( for a healthy substitute use apple sauce)
  • 2 cups sugar
  • 2 teaspoon vanilla
  • ¾ teaspoon nutmeg
  • ¼ teaspoon baking powder
  • 1 cup raisins
  • 1 cup walnuts or pecans
  • 1 8oz can of crushed pineapple drained
  • 3 cups flour
  • 2 teaspoon baking soda
  • 1½ teaspoons baking soda
  • 1½ teaspoon cinnamon
  • 1 teaspoon salt
Instructions
  1. In a large bowl mix wet ingredients ( Zucchini, eggs, oil, sugar, vanilla, pineapple) mix till well blended and set aside.. In another bowl add all the dry ingredients, mix them as well. Then slowly start to mix dry ingredients into the wet ingredients, till fully mixed in. Pour into two greased loaf pans. Bake both loaf pans for 60-70 mins at 350 degrees. Test with a toothpick, once it comes out of the middle clean, take out of oven and let cool before serving. Once cooled wrap in foil or plastic wrap to keep fresh.

 

Pineapple Zucchini Raisin Bread Recipe

 

 More zucchini recipes you might like:

Chocolate Chip Zucchini and Apple Sauce Muffins

101 Things to Do with Zucchini

What do you do with Large Zucchini? Make Zucchini Relish

IMG_0765Fried Zucchini with bread crumbs

Zucchini Brownies

Spiced Zucchini Cupcakes with Caramel Frosting

Spiced Zucchini Cupcakes 
Italian Zucchini and Tomato over rice

Blonde  Zucchini Bars

Pineapple Zucchini Raisin Bread Recipe 

Chocolate Chip Zucchini  Muffins

Zucchini  with bacon, best side dish EVER!

IMG_3304

Grilled Zucchini

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Blonde Zucchini Bar Recipe Almond Frosting

Blonde Zucchini Bar Recipe Almond Frosting

Once again, this  Blonde Zucchini Bar Recipe Almond Frosting recipe comes from my amazing mother in law, she is not about to let the produce from the garden go to waste. If you want a moist, ewwy-gooey treat then this Blonde Zucchini Bar Recipe Almond Frosting  is a great recipe. Plus Blonde Zucchini Bar Recipe Almond Frosting has two whole cups of zucchini in it, so it is bound to be good for you.  The trick to hiding the zucchini in this recipe is to peel the green skin off the zucchini before shredding it. My kids never knew it had zucchini in it till I told them. Awesome thing about my kids is they love zucchini either way.

Bar ingredients

  • 2 cups sugar
  • 4 eggs
  • 1/2 cup oil
  • 2 teaspoon almond flavor
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 2 cups peeled, shredded zucchini

Cream the sugar, eggs, oil, shredded zucchini and almond flavor  in a mixing bowl till well blended.  In another bowl mix the dry ingredients baking powder, salt and flour.  Now mix the wet ingredients with the dry ingredients till well blended.  Pour batter into a greased cookie sheet with side. Bake at 350 degrees for 25-30 minutes. Take out of oven and let cool.

Frosting ingredients

  • 3 oz cream cheese
  • 3/4 cup powdered sugar
  • 1 teaspoon almond flavor

Mix till there are no longer lumps, frost while the bars are still warm but NOT hot.

Blonde Zucchini Bar Recipe Almond Frosting

Blonde Zucchini Bar Recipe Almond Frosting
 
Prep time
Cook time
Total time
 
Ingredients
  • Bar ingredients
  • 2 cups sugar
  • 4 eggs
  • ½ cup oil
  • 2 teaspoon almond flavor
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2½ cups flour
  • 2 cups peeled, shredded zucchini
  • Frosting ingredients
  • 3 oz cream cheese
  • ¾ cup powdered sugar
  • 1 teaspoon almond flavor
Instructions
  1. Bar instructions
  2. Cream the sugar, eggs, oil, shredded zucchini and almond flavor in a mixing bowl till well blended. In another bowl mix the dry ingredients baking powder, salt and flour. Now mix the wet ingredients with the dry ingredients till well blended. Pour batter into a greased cookie sheet with side. Bake at 350 degrees for 25-30 minutes. Take out of oven and let cool.
  3. Frosting instructions
  4. Mix till there are no longer lumps, frost while the bars are still warm but NOT hot.

 More zucchini recipes you might like:

Chocolate Chip Zucchini and Apple Sauce Muffins

101 Things to Do with Zucchini

What do you do with Large Zucchini? Make Zucchini Relish

IMG_0765Fried Zucchini with bread crumbs

Zucchini Brownies

Spiced Zucchini Cupcakes with Caramel Frosting

Spiced Zucchini Cupcakes 
Italian Zucchini and Tomato over rice

Blonde  Zucchini Bars

Pineapple Zucchini Raisin Bread Recipe 

Chocolate Chip Zucchini  Muffins

Zucchini  with bacon, best side dish EVER!

IMG_3304

Grilled Zucchini

 

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Recipe for Cooking ~ Chocolate Zucchini Muffins with applesauce and peanut butter chips

Watch our recorded LIVE video making these Chocolate zucchini muffins below

 

Chocolate zucchini muffins with applesauce

 

With all the zucchini from our garden I have been making Chocolate zucchini muffins with applesauce every other day.  My kids are loving them, plus we have had lots to share as well! These are my favorite, hope you enjoy them as well!  Also a money saving tip these freeze well too!

Recipe for Cooking ~ Chocolate chip  zucchini muffins with applesauce and peanut butter chips

Wet Ingredients 

  • 1/2  cup apple sauce
  • 1/2 cup oil
  • 1  3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1 tablespoon lime juice (or lemon)
Dry Ingredients 
  • 2 1/2 cups flour
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
Add at the very end
  • 2 cup finely grated Zucchini
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter chips

Chocolate zucchini muffins with applesauce

In a large mixing bowl, cream the wet ingredients with a mixer till smooth (1-2 minutes).  Sift in dry ingredients, blend thoroughly.  Then stir in zucchini and chocolate  and peanut butter chips by hand.  Spoon batter into muffin tins (with liners) fill 2/3 of the way full. Makes 24 muffins. Bake at 350 for 20-24 minutes.

Watch our recorded LIVE recipe video Chocolate Zucchini Muffins

Chocolate chip zucchini muffins with applesauce and peanut butter chips, Zucchini recipes, what to make with fresh zucchini

 More zucchini recipes you might like:

Chocolate Chip Zucchini and Apple Sauce Muffins

101 Things to Do with Zucchini

What do you do with Large Zucchini? Make Zucchini Relish

IMG_0765Fried Zucchini with bread crumbs

Zucchini Brownies

Spiced Zucchini Cupcakes with Caramel Frosting

Spiced Zucchini Cupcakes 
Italian Zucchini and Tomato over rice

Blonde  Zucchini Bars

Pineapple Zucchini Raisin Bread Recipe 

Chocolate Chip Zucchini  Muffins

Zucchini  with bacon, best side dish EVER!

IMG_3304

Grilled Zucchini

 

Chocolate chip zucchini muffins with applesauce and peanut butter chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 24 muffins
Ingredients
  • Wet Ingredients
  • ½ cup apple sauce
  • ½ cup oil
  • 1¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup milk
  • 1 tablespoon lime juice (or lemon)
  • Dry Ingredients
  • 2½ cups flour
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ teaspoon salt
  • Add at the very end
  • 2 cup finely grated Zucchini
  • ½ cup chocolate chips
  • ½ cup peanut butter chips (or butterscotch chips)
Instructions
  1. In a large mixing bowl, cream the wet ingredients with a mixer till smooth (1-2 minutes). Sift in dry ingredients, blend thoroughly. Then stir in zucchini and chocolate and peanut butter chips by hand. Spoon batter into muffin tins (with liners) fill ⅔ of the way full. Makes 24 muffins. Bake at 350 for 20-24 minutes.

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Spiced Zucchini Cupcakes with Caramel Frosting

Spiced Zucchini Cupcakes with Caramel Frosting

This time of year there are always way more Zucchini then any one knows what to do with.

I can not take credit for this recipe,  My mother in law made these yesterday with my daughter.  Yes she is an awesome Granny and cooks with my girls, and my boys too for that matter. My 8 year old wants her very own toaster oven for Christmas, that way she can cook “real recipes” all by herself.  Because right now she has to ask for help to use the big oven.   Granny found this recipe on Taste Of Home  and felt it was a good way to use up some extra zucchini from the garden.

Ingredients

  • 3 eggs
  • 1-1/3 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini

CARAMEL FROSTING:

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 to 2 cups confectioners’ sugar

Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

 

Spiced Zucchini Cupcakes with Caramel Frosting
 
Prep time
Cook time
Total time
 
Serves: 2 dozen
Ingredients
  • Ingredients
  • Cupcakes
  • 3 eggs
  • 1-1/3 cups sugar
  • ½ cup canola oil
  • ½ cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cloves
  • 1-1/2 cups shredded zucchini
  • CARAMEL FROSTING:
  • 1 cup packed brown sugar
  • ½ cup butter, cubed
  • ¼ cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 to 2 cups confectioners' sugar
Instructions
  1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
  3. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
  4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

 

 

 

http://www.tasteofhome.com/recipes/zucchini-cupcakes
Recipe credit and source Taste Of Home 

Spiced Zucchini Cupcakes with Caramel Frosting recipe

 

More zucchini recipes you might like:

Chocolate Chip Zucchini and Apple Sauce Muffins

101 Things to Do with Zucchini

What do you do with Large Zucchini? Make Zucchini Relish

IMG_0765Fried Zucchini with bread crumbs

Zucchini Brownie


Italian Zucchini and Tomato over rice

Blonde  Zucchini Bars

Pineapple Zucchini Raisin Bread Recipe 

Chocolate Chip Zucchini  Muffins

Zucchini  with bacon, best side dish EVER!

IMG_3304

Grilled Zucchini

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