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