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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zucchini-Pineapple Bread Recipe

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This recipe for Zucchini-Pineapple Bread is from 50TH ANNIVERSARY COOKBOOK, 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:  
3 eggs
2 cups sugar
2 cups zucchini, peeled and coarsely shredded
8 1/4 oz can crushed pineapple, well drained
1 cup vegetable oil
2 tsp vanilla
3 cups flour
1 tsp salt
3/4 tsp nutmeg
2 tsp cinnamon
1/4 tsp baking powder
2 tsp baking soda
1 cup raisins
1 cup chopped walnuts, optional
Directions:
Directions:
In a large bowl, beat vegetable oil, eggs, sugar and vanilla until thick. Stir in zucchini and pineapple. Stir in all dry ingredients, raisins and nuts until well blended. Pour into 2 9X5 loaf pans, lightly greased or sprayed with cooking spray. Bake at 350º for about an hour or until toothpick inserted in center comes out clean.

 

 

 

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