"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Zucchini Pineapple Bread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Zucchini Pineapple Bread, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Käline Goodrich: LMS, Hermon Elementary & Hermon Middle - Hermon, ME
Added: Tuesday, May 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 c. vegetable oil
2 c. sugar
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
2 c. raw, peeled, seeded, grated zucchini
1 c. well drained, crushed pineapple
1/2 c. walnuts (optional)
mini loaf pans

Directions:
Directions:
Preheat oven to 350 degrees. Mix all but the last three ingredients together. Blend thoroughly. Now add the last three ingredients (or leave out the last one if you prefer). Mix together. Grease your bread tins and bake for 45-50 minutes.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This bread is really too heavy to make a large loaf, they tend to fall apart. However, if you use the smaller loaf pans they turn out perfectly. The recipe makes two large loaves, so it makes about 5 small ones.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

565W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!