"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Pineapple Bread Recipe

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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




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