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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Al Gelineau
Added: Sunday, December 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 Eggs
2 cups sugar
2 cups shredded zucchini (packed tight)
3/4 cups cooking oil (I like Canola)
1 tbsp vanilla
3 cups flour
1 tbsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/2 cup each of raisins & chopped walnuts
1 cup crushed pineapple (drained)

Directions:
Directions:
Mix flour, baking powder, cinnamon, baking soda, salt, raisins & walnuts, and set aside.
Beat eggs until foamy. Blend in sugar, oil, vanilla, zucchini & pineapple. Stir in rest of ingredients. Add any pineapple liquid for proper consistency.
Pour into greased & floured loaf pans. Bake in preheated oven at 350 for approx. 1 hour, or until browned (test with tooth pick) . Cool 20 min & remove from pan.

Number Of Servings:
Number Of Servings:
pan size: 3 med or 2 med & 3 small
Personal Notes:
Personal Notes:
Muffin option: Add Bran Flakes to recipe. Bake at 350 degrees for approx 25 min. Makes 24 large or 30 regular size muffins.

 

 

 

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