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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pineapple Zucchini Bread Recipe

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This recipe for Pineapple Zucchini Bread is from Enos and Amanda Yoder, 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:  
3 eggs
3/4 cup salad oil
1 3/4-2 cups sugar
2 tsp vanilla
3 cup all purpose flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
2 cups shredded zucchini
1 can crushed pineapple-well drained
1 cup raisins, optional
1 cup nuts
Directions:
Directions:
In mixing bowl, beat eggs, oil and sugar and vanilla until thick. Sift flour, soda, salt, baking powder and spice together and stir into first mixture. Stir in remaining ingredients. Pour into 2 greased 5x9" bread pans. Bake at 350º for 1 hour or until toothpick comes out clean
Personal Notes:
Personal Notes:
This was from Grandma Beachy's recipe box

 

 

 

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