"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini Pineapple Bread Recipe

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This recipe for Zucchini Pineapple Bread, by , is from The Seigel Family Cookbook Project July 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Stewart
Added: Wednesday, July 8, 2009


3 eggs
2 c sugar
1 c vegetable oil
2 tsp vanilla
2 c raw, unpared, grated zucchini
1 c crushed pineapple, drained
3 c flour
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 tsp salt
2 tsp baking soda
1/2 tsp baking powder
1 c raisins or chopped dates
1 c chopped walnuts or pecans

Beat eggs and mix in sugar, oil, vanilla, zucchini and pineapple. Add dry ingredients to mixture. Add raisins and nuts and mix well. Pour into 4 small oiled and floured loaf pans. Turn oven to 325 (do not preheat) add bake 40-45 minutes or until toothpick inserted in center comes out clean. Allow to cool in pans.

Personal Notes:
Personal Notes:
This is the best zucchini bread I have eaten.




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