"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 Pineapple Zucchini Bread, by Shelley Drnek, is from Recipes Through The Generations,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Grease and flour two 9" x 5" loaf pans. Beat eggs until fluffy. Add sugar, oil and vanilla. Blend well. Add zucchini. Sift together flour, baking and soda powders and salt. Add to batter. Mix well. Stir in pineapple and nuts. Mix well.
Pour into pans and bake until toothpick comes out clear - about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors.
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