"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Zucchini Pineapple Bread Recipe

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This recipe for Zucchini Pineapple Bread, by , is from Down on the Farm with the Silverstrim Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice Chrzanowski
Added: Wednesday, September 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
BEAT:
3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp. vanilla

STIR IN:
2 cups coarsely shredded zucchini
one 8 oz. can pineapple (well drained)

COMBINE:
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup fine chopped nuts
1 cup fine chopped raisins (optional)

Directions:
Directions:
Stir gently into mixture just to blend.
Bake in two greased and floured loaf pans. Bake at 350 for one hour or until done.
Cool in pans 10 minutes for turning out.

 

 

 

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