"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

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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.

Contributor:  
Contributor:  
Lee Kenyon
Added: Saturday, March 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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