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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Zucchini Pineapple Bread Recipe

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This recipe for Zucchini Pineapple Bread is from Endangered Recipes: Too Good To Be Forgotten, 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:  
2 eggs
1 c. vegetable oil
2 c. sugar
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
2 c. raw, peeled, seeded, grated zucchini
1 c. well drained, crushed pineapple
1/2 c. walnuts (optional)
Directions:
Directions:
Preheat oven to 350 degrees. Mix all but the last three ingredients together. Blend thoroughly. Now add the last three ingredients (or leave out the last one if you prefer). Mix together. Grease your bread tins and bake for about an hour.
Number Of Servings:
Number Of Servings:
1-2 loaves
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe was given to me by a co-worker of Joel's. It has been popular wherever I take it or with whomever I give it to.

This bread is really too heavy to make a large loaf, they tend to fall apart. However, if you use the smaller loaf pans they turn out perfectly. The recipe makes two large loaves, so it makes about 5 small ones and the cooking time goes down to about 45 minutes.

 

 

 

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