"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Joyce Chambers
Added: Sunday, March 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour
2 tsps baking soda
1 tsp salt
1/2 tsp baking powder
3/4 cup finely chopped pecans
3 eggs
2 cups sugar
1 cup vegetable oil
2 tsps vanilla extract
2 cups shredded zucchini
1 (8 oz) can crushed pineapple, well drained

Directions:
Directions:
Combine dry ingredients and pecans; set aside.
Beat eggs lightly in a large mixing bowl; add sugar, oil, and vanilla; beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well greased and floured 8 x 4 x 3 inch loaf pans. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes in pans; turn out on rack, and allow bread to cool completely. Makes 2 loaves.

Personal Notes:
Personal Notes:
This is really good - the pineapple adds a little something to it.

 

 

 

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