"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pineapple Zucchini Bread Recipe

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

Shelley Drnek
Added: Saturday, November 15, 2008


3 eggs
2 cups sugar
1 cup oil
3 tsp. vanilla
2 cups peeled, grated and well-drained zucchini
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 8-oz. can crushed pineapple, undrained
1 cup chopped pecans or walnuts

Add 3/4 tsp. nutmeg
2 tsp. cinnamon
1 cup raisins

Preheat oven to 350.

Grease and flour two 9" x 5" loaf pans. Beat eggs until fluffy. Add sugar, oil and vanilla. Blend well. Add zucchini. Sift together flour, baking and soda powders and salt. Add to batter. Mix well. Stir in pineapple and nuts. Mix well.

Pour into pans and bake until toothpick comes out clear - about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors.

Number Of Servings:
Number Of Servings:
2 loaves




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