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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Pineapple Zucchini Bread Recipe

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This recipe for Pineapple Zucchini Bread is from The Rapstad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
2 cups sugar
2 cups grated zucchini
1 8 oz. can crushed pineapple
1 cup vegetable oil
2 tsp. vanilla
3 cups flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp nutmeg
1 tsp salt
1 c chopped nuts
Directions:
Directions:
Beat eggs, sugar and oil. Sift in flour, salt, baking powder, baking soda, nutmeg and cinnamon. Add vanilla, pineapple, and zucchini. Pour batter into two greased and floured loaf pans. Bake at 350 degrees for 1 hour or until toothpick is not sticky.

 

 

 

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