"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Zucchini Bread Recipe

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This recipe for Pineapple Zucchini Bread, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Haimerl
Added: Monday, April 10, 2006

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 350 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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