"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

Zucchini-Pineapple Bread Recipe

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

Shelley Farrell
Added: Monday, October 6, 2008


3 c. sifted all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
2 eggs
2 c. sugar
2 c. grated zucchini (about 1 1/2 medium)
2/3 c. canola oil
2 eggs or 1/2 c. egg substitute
2 tsp. vanilla
2 (8 oz.) cans crushed pineapple in juice, drained

Preheat oven to 325. Combine flour, salt, baking soda, baking powder and cinnamon in a large bowl, stirring well. Beat eggs with mixer until foamy. Add sugar, zucchini, oil, eggs, and vanilla, beating well until blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple.

Spoon batter into 2 loaf pans coated with non-stick cooking spray. Bake at 325 for 1 hour or until toothpick comes out clean. Cool 10 minutes in pans, remove from pans. Cool completely on wire rack.

(Recipe can be halved and made into 12 muffins or one loaf).




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