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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Grandma Stella's Zucchini Pineapple Bread Recipe

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This recipe for Grandma Stella's Zucchini Pineapple Bread is from Family Recipes To Remember, 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 salad Oil, 2 cups Sugar, 2 tsp. Vanilla, 2 cups shredded Zucchini, 1-8oz. crushed Pineapple, 3 cups Flour, 2 tsp. Baking Soda, 1 tsp. Salt, 1/2 tsp. baking Powder, 1 1/2 tsp. Cinnamon, 3/4 tsp. Nutmeg,1 cup chopped Walnuts, 1 cup Raisins
Directions:
Directions:
Beat the eggs, add oil, sugar and vanilla. Beat until thick and foamy. Stir in zucchini and pineapple. Combine the dry ingredients. Add to mixer. Stir in nuts and raisins. Pour into 2 bread loaf pans that have been greased or pam'd. Bake at 350º for 1 hour.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
Really nice and moist. I grate fresh zucchini in the summer when I have a lot in the garden, peel it, grate it, let it drain in a colander until most of the liquid is out and then put 2 cups in pint size freezer bags. They will last all year in the freezer.

 

 

 

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