Recipe: Tasty Hawaiian Delight Zucchini Bread

Hawaiian Delight Zucchini Bread. Add butter, cake mix, mandarin oranges (with juice) and beat for five minutes more. Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture. Add vegetable oil, sugar, and vanilla.

Hawaiian Delight Zucchini Bread Stir gently into mixture until just blended. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. You can have Hawaiian Delight Zucchini Bread using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Hawaiian Delight Zucchini Bread

  1. Prepare 3 of eggs.
  2. Prepare 2 cups of sugar.
  3. Prepare 1/4 cup of vegetable oil.
  4. Prepare 2 (4 ounce) of containers Gerber Hawaiian Delight baby food.
  5. You need 1 1/2 teaspoons of vanilla extract.
  6. You need 2 cups of grated zucchini.
  7. It’s 3 cups of flour.
  8. It’s 1 teaspoon of salt.
  9. You need 1 teaspoon of baking powder.
  10. Prepare 1 teaspoon of baking soda.
  11. You need 1 cup of crushed pineapple (drained).
  12. Prepare 1/2 cup of raisins (not a deal breaker to omit).
  13. It’s 1/2 cup of chopped pecans. (I always use pecans but I'm sure it would be good with any nut or ok if u needed to leave out.).

Never fails to bring rave reviews! Whenever someone taunts me with that claim I chant: 'carrot cake, carrot cake!' and they. Like carrot, pumpkin, and other vegetable-based quick breads, zucchini bread needs the warmth of a few spices. Ground cinnamon is a must, and a pinch of nutmeg, cardamom, or ginger will add more depth and richness.

Hawaiian Delight Zucchini Bread instructions

  1. Preheat oven to 325 degrees Fahrenheit..
  2. Spray 2 8×4 bread pans with baking spray or grease and flour pans..
  3. In large bowl combine eggs,sugar,oil,baby food,vanilla and zucchini. Beat until well blended..
  4. Stir in flour,salt,baking powder,baking soda until blended..
  5. Add pineapple,raisins,and pecans; stir til well blended..
  6. Pour into prepared pans. Bake for 1 hour,or until toothpick inserted in center comes out clean. Remove to cooling rack..
  7. Cool in pans for 15 minutes. Remove from pans and cool on rack..
  8. Freezes well. I wrap mine in plastic wrap then aluminum foil and put in zip lock bag removing air from bag..
  9. Refrigerate leftovers..

For Cranberry Orange Bread: omit the zucchini, cinnamon, cloves and raisins. Whisk together the flour, salt, baking soda and cinnamon. Cream the eggs, sugar, butter using a mixer. Add zucchini, granulated sugar, oil, vanilla, and orange zest; whisk to combine. Add flour mixture, and whisk until just incorporated.