"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Zucchini-Pineapple Bread Recipe

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

Shelley Farrell
Added: Monday, October 6, 2008


3 c. sifted all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
2 eggs
2 c. sugar
2 c. grated zucchini (about 1 1/2 medium)
2/3 c. canola oil
2 eggs or 1/2 c. egg substitute
2 tsp. vanilla
2 (8 oz.) cans crushed pineapple in juice, drained

Preheat oven to 325. Combine flour, salt, baking soda, baking powder and cinnamon in a large bowl, stirring well. Beat eggs with mixer until foamy. Add sugar, zucchini, oil, eggs, and vanilla, beating well until blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple.

Spoon batter into 2 loaf pans coated with non-stick cooking spray. Bake at 325 for 1 hour or until toothpick comes out clean. Cool 10 minutes in pans, remove from pans. Cool completely on wire rack.

(Recipe can be halved and made into 12 muffins or one loaf).




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