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This recipe for PINEAPPLE ZUCCHINI BREAD, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, January 14, 2009


3 eggs
2 c sugar
1 c oil
2 tsp vanilla
2 c grated zucchini
8 oz crushed pineapple - drained
3 c flour
1 tsp salt
2 tsp baking soda
3/4 tsp nutmeg
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 c raisins or currants

Beat eggs, add oil, vanilla and sugar. Continue beating until thick and well mixed. Add zucchini, then pineapple. In another bowl, combine flour, salt, baking soda, baking powder, nutmeg, and cinnamon. Slowly add flour mixture to the egg mixture. Stir in nuts and raisins. Bake in 2 greased and floured bread pans at 350 for 1 hour, or until a toothpick inserted in center comes out clean.




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