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Pineapple Zucchini Bread Recipe

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This recipe for Pineapple Zucchini Bread, by , is from The DeBaise Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo-Ann Little
Added: Wednesday, April 29, 2009


3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
1 8-1/4 oz. can of crushed pineappl, well drained
2 cups shredded zucchini
3 cups flour
2 tsp. baking soda
2/3 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup chopped walnuts

In large bowl, beat eggs until frothy. Add oil, sugar and vanilla. Continue beating until mixture is thick and foamy. Stir in zucchini and pineapple. In separate bowl, sift dry ingredients. Stir flour mixture into first bowl. Fold in walnuts. Grease and flour 2 loaf pans.
Bake at 350 for 50-60 minutes. Bread is done when toothpick inserted in center comes out clean. Cool until slightly warm. Serve.




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