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Pineapple Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Rita Grzankowski
Added: Tuesday, June 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c oil
2 c sugar
2 tsp vanilla
2 c shredded zucchini
1 8 1/4 oz can crushed pineapple well drained
3 c flour
2tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 c raisins
1 c chopped walnuts
For variation: Leave out raisins and nuts and put in chocolate chips or butterscotch chips.

Directions:
Directions:
In a mixing bowl, beat eggs, oil, sugar and vanilla until thick. Stir in rest of ingredients and blend well. Pour into 2 greased 5x9 inch loaf pans. Bake at 350 for 1 hour or until toothpick comes out clean.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
20 min

 

 

 

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