"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zucchini Pineapple Bread Recipe

  Tried it? Rate this Recipe:


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

Lee Kenyon
Added: Saturday, March 29, 2008


3 eggs
2 cups sugar
2 T vanilla
1 cup oil
2 cups zucchini peeled, grated & drained
3 cups flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 cup crushed pineapple, drained
1 cup chopped nuts
1/2 cup raisins
Topping: 1 1/2 cup sugar
1 tsp melted margarine

Beat eggs until fluffy. Add sugar, vanilla, oil, zucchini, flour, baking powder, salt & baking soda. Stir in pineapple, raisins, & nuts. Mix well. Bake in two well greased loaf pans for one hour at 350 degrees. Mix the sugar & margarine & add topping before baking




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




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!