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Zucchini Pineapple Loaf Recipe

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This recipe for Zucchini Pineapple Loaf, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Dack
Added: Friday, March 10, 2006


2 eggs
1/2 c. cooking oil
1 c. sugar
1 c. zucchini, shredded & unpeeled
1/2 c. crushed pineapple, drained (small can)
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
3/4 t. cinnamon
1/4 t. nutmeg
1/2 c. nuts, chopped

Beat oil, eggs and sugar. Stir in zucchini, pineapple and vanilla.
Measure remaining ingredients into another bowl, stir. Pour all at once into batter, and stir just until moistened. Pour into greased loaf pan. Bake at 350 degrees for 1 hour until it test done. Cool for 10 minutes in pan, then turn out to cool completely.




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