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Pineapple Zucchini Bread Recipe

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

Dorothy LaFrance St. Clair, Michigan
Added: Saturday, October 3, 2009


3 eggs
1 C oil
2 C sugar
2 tsp. vanilla
2 C shredded zucchini
3 C flour
1- 8 and 1/4 oz. can crushed pineapple
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 and 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 C raisins (optional)
1 C chopped nuts

Beat eggs, oil, sugar & vanilla until thick. Stir in zucchini, pineapple, flour, and all additional ingredients. Mix well. Lightly grease and flour a large loaf pan or 3 mini loaf pans.

Bake at 350 for 1 hour (large loaf pan) or 40 minutes (mini loaf pans)




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