"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pina Colada Zucchini Bread Recipe

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This recipe for Pina Colada Zucchini Bread, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Himes
Added: Wednesday, May 20, 2009


3 c. grated zucchini
3 c. sugar
1/2 c. oil
4 eggs
4 c. flour
2 tsp. baking powder
1 1/2 tsp. salt
1/2 c. chopped pecans
1 tsp. soda
1 c. crushed pineapple, drained
1 tsp. vanilla
1 tsp. coconut flavoring
1 tsp. rum flavoring

Mix first four ingredients, beating for 2 minutes. Blend in flour, baking powder, salt, and soda. Add remaining ingredients. Bake in greased and floured 9x5 loaf pan. Bake 55 minutes at 350F.




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