"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Zucchini Pineapple Nut Bread, by Sally Gladwell Holton, is from THE SMITH FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Sally Gladwell Holton Added: Thursday, November 6, 2008
3 eggs 2 c. sugar 1 c. corn oil 3 c. flour 1 tsp. salt 1 tsp. baking powder 1 tsp. soda
Beat first 3 ingredients until fluffy. Sift flour, salt, baking powder, and soda. Add to mixture and then add 1 cup crushed pineapple, drained, 2 cups zucchini, grated and drained if necessary and 1 cup chopped nuts. Bake in 2 bread pans for 1 hour at 350 degrees or until they taste done.
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