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Zucchini-Pineapple Bread Recipe

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This recipe for Zucchini-Pineapple Bread, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie VanDrie
Added: Thursday, May 14, 2009


3 eggs
2 cups sugar
2 cups zucchini, peeled and coarsely shredded
8 1/4 oz can crushed pineapple, well drained
1 cup vegetable oil
2 tsp vanilla
3 cups flour
1 tsp salt
3/4 tsp nutmeg
2 tsp cinnamon
1/4 tsp baking powder
2 tsp baking soda
1 cup raisins
1 cup chopped walnuts, optional

In a large bowl, beat vegetable oil, eggs, sugar and vanilla until thick. Stir in zucchini and pineapple. Stir in all dry ingredients, raisins and nuts until well blended. Pour into 2 9X5 loaf pans, lightly greased or sprayed with cooking spray. Bake at 350 for about an hour or until toothpick inserted in center comes out clean.




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