"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Zucchini Pineapple Bread Recipe

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This recipe for Zucchini Pineapple Bread, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim & Kathy Edwards
Added: Wednesday, September 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
1 (8 oz) can crushed pineapple (drained)
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. cinnamon
3/4 tsp. nutmeg

Directions:
Directions:
Mix first 4 ingredients in mixer until thick and foamy. With a spoon stir in zucchini and pineapple. Combine flour, spices, salt, baking powder and soda. Stir gently into zucchini mixture. Divide batter into 2 greased and floured loaf pans. Bake at 350 for 50 to 60 minutes.

Personal Notes:
Personal Notes:
You can add 1 cup of walnuts to the recipe. I add 1/2 cup of nuts to one of the loaves. It is delicious with cream cheese.
Audrey has used very similar recipe (using 1 c. brown sugar and 1 c. granulated sugar, slight variations in the amount of spices, and including pecans). It was a prize-winning 4-H recipe at the county and state fairs!

 

 

 

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