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Zucchini, Banana Nut, or Carrot-Pineapple Bread Recipe

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This recipe for Zucchini, Banana Nut, or Carrot-Pineapple Bread, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Zollinger
Added: Thursday, August 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. oil
2 c. sugar
2 c. zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1/4 tsp. baking powder
1 c. chopped nuts (optional)

Directions:
Directions:
Beat eggs until light and foamy. Add oil, sugar, vanilla, and carrots-pineapple, OR zucchini, OR bananas. Mix flour, salt, soda, cinnamon, and baking powder in another bowl and blend well. Add dry mixture to sugar mixture. Add nuts if desired. Blend well. Pour into 2 9x5x2 greased and floured loaf pans. Bake at 325 for 1 hour or until done.

For Banana Bread, substitute the zucchini for 2 c mashed bananas.
For Carrot-Pineapple Bread, substitute the zucchini for 2 c grated carrots plus 8 1/2 oz can of pineapple.

 

 

 

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