"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Maye’s Zucchini Pineapple Bread, by Joyce McDuffie, is from The Brown Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 eggs 2 c sugar 2 tsp vanilla 1 c oil 2 c ground zucchini 1 tsp cinnamon 1 tsp salt 3 c flour 1 tsp baking soda 1 tsp baking powder 1 c crushed pineapple 1 c shredded coconut 1 c nuts
Combine eggs, sugar, vanilla and oil. Beat well. Add zucchini. Measure dry ingredients; fold into egg mixture. Blend pineapple, coconut and nuts. Bake at 350 degrees for 1 hour. Makes two 9X5-inch loaves. *Tastes similar to zucchini cake!
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