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Pineapple Zuccini Bread Recipe

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This recipe for Pineapple Zuccini Bread, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Bernice Hoffman
Added: Saturday, February 3, 2007


3 Eggs
1 c. Vegetable Salad Oil
2 c. Sugar
2 tsp. Vanilla
2 c. shredded Zuccini
1 c. shredded Carrots
1 small can ( 8 1/2 oz.) crushed Pineapple w. juice
3 c. Flour
2 tsp. Baking Soda
1/2 tsp. Baking Powder
1 tsp. Salt
1 1 /2 tsp. Cinnamon
3/4 tsp. Nutmeg
1 c. Raisins
1 c. chopped Nut Meats

Beat eggs; then add oil, sugar and vanilla. Beat
until foamy. Stir in the rest of the ingredients.
Pour into well greased and floured pans. Bake at 350 degrees, using these pans.
3 - 5 x 9 pans about 1 hour or if using
5 smaller pans about 45 to 50 min.

Preparation Time:
Preparation Time:
20 minutes, plus baking time
Personal Notes:
Personal Notes:
Grandpa Virgil says :This is the best one yet!




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