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Sunset Zucchini Bread Recipe

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This recipe for Sunset Zucchini Bread is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup raisins

Directions:
Directions:
In a large bowl, beat eggs. Add oil, butter, and sugar. Continue beating until thick and foamy. Stir in zucchini and pineapple. In a second bowl, mix the dry ingredients together. Add the dry ingredients to the wet, stirring gently. Fold in raisins. Divide the better between two 9x5 loaf pans. Bake at 350º F for 1 hour, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out to cool on wire racks.

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
I love this moist and delicious bread! The pineapple really adds to the flavor tenderness.

 

 

 

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