"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coconut Zucchini Pineapple Bread Recipe

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This recipe for Coconut Zucchini Pineapple Bread, by , is from Patty's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia Gordon
Added: Friday, November 21, 2008


3 eggs 2 C sugar
1 C oil 2 tsp vanilla
1 sm can crushed pineapple, drained
3 C flour 1 tsp salt
2 tsp soda 1/4 tsp baking powder
2tsp cinnamon 1 tsp nutmeg
1/4 tsp all spice 2 C grated zucchini
3/4 C pecans chopped fine
1 C coconut

Beat eggs.
Gradually add sugar. Add oil and continue beating. Add vanilla and beat until light and fluffy. Add pineapple.I
In sifter , place flour, salt,soda,baking powder, and spices. Add slowly into liquid mixture.Add zucchini, coconut and pecans. Pour into two greased and floured bread pans. Bake at 350 for 55 to 60 minutes. Cool 10 minutes and remove from pans.




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