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Maye’s Zucchini Pineapple Bread Recipe

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

Joyce McDuffie


3 eggs
2 c sugar
2 tsp vanilla
1 c oil
2 c ground zucchini
1 tsp cinnamon
1 tsp salt
3 c flour
1 tsp baking soda
1 tsp baking powder
1 c crushed pineapple
1 c shredded coconut
1 c nuts

Combine eggs, sugar, vanilla and oil. Beat well. Add zucchini. Measure dry ingredients; fold into egg mixture. Blend pineapple, coconut and nuts. Bake at 350 degrees for 1 hour. Makes two 9X5-inch loaves. *Tastes similar to zucchini cake!




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