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Spicy Zucchini Bread Recipe

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

Lois Hoppe
Added: Tuesday, October 25, 2005


Blend until creamy:
1 c. oil
3 eggs
2 c. sugar
2 tsp. vanilla

Add to above mixture:
2 1/2 c. flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
3/4 tsp. nutmeg

Hand stir these ingredients into mixture:
1 - 8 1/2 oz. can crushed pineapple
1 c. raisins
2 c. shredded zucchini
1/2 c. walnuts (optional)

Pour into 2 loaf pans (greased & floured). Bake at 350 for 60-65 minutes or until a knife inserted in center comes out clean. Cool on a rack before frosting. Frosting is optional.

Frosting Recipe:
3 c. powdered sugar
1/4 c. butter
1 tbsp. milk
1 tsp. almond extract
Blend until smooth. Frost. Store in refrigerator.

Personal Notes:
Personal Notes:
This bread is very moist. It is delicious with or without the frosting.




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