"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spicy Pineapple Zucchine Bread Recipe

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This recipe for Spicy Pineapple Zucchine Bread, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Marie Dameron, Wolverton
Added: Friday, December 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
WITH ROTARY MIXER BEAT:

3 EGGS

ADD:

1 CUP OIL
2 CUPS SUGAR
2 TEASPOONS VANILLA

CONTINUE BEATING UNTIL THICH AND FOAMY. AND STIR IN:

2 CUPS COARSELY SHREDDED ZUCCHINI (DO NOT PEAL)
1 CAN (8 OZ.) WELL DRAINED CRUSHED PINEAPPLE

COMBINE:

3 CUPS FLOUR
2 TEASPOON BAKING SODA
1 TEASPOON SALT
1/2 TEASPOON BAKING POWDER
1 1/2 TEASPOON CINNAMON
3/4 TEASPOON NUTMEG
1 CUP CHOPPED NUTS

STIR GENTLY UNTIL BLENDED - MAKES TWO 5X9 INCH LOAVES - GREASE LOAF PANS.

Directions:
Directions:
BAKE AT 350 - 1 HOUR - COOL 10 MIN AND THEN TURN OUT ON WIRE RICH TO COOL

Number Of Servings:
Number Of Servings:
2 LOAVES

 

 

 

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