"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for PINEAPPLE - ZUCCHINI BREAD, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, August 27, 2007


3 eggs, slightly beaten
1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups Zucchini, shredded (do not peel)
1 can (8 1/4 oz.) crushed pineapple, drained
3 cups flour
2 tsp. Baking soda
1 tsp. salt
1 1/2 tsp. nutmeg
1 cup Walnuts, chopped

Beat eggs, oil, sugar and vanilla until foamy. Stir in Zucchini and pineapple.

Sift dry ingredients together, stir in sugar. Gradually add to Zucchini mixture mixing well.

Pour into greased and floured 4 1/2 " X 8 1/2" loaf pan

Bake 350 1 hour or until toothpick comes out clean.




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