"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zucchini Pineapple Bread Recipe

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This recipe for Zucchini Pineapple Bread, by , is from The Seigel Family Cookbook Project July 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Stewart
Added: Wednesday, July 8, 2009


3 eggs
2 c sugar
1 c vegetable oil
2 tsp vanilla
2 c raw, unpared, grated zucchini
1 c crushed pineapple, drained
3 c flour
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 tsp salt
2 tsp baking soda
1/2 tsp baking powder
1 c raisins or chopped dates
1 c chopped walnuts or pecans

Beat eggs and mix in sugar, oil, vanilla, zucchini and pineapple. Add dry ingredients to mixture. Add raisins and nuts and mix well. Pour into 4 small oiled and floured loaf pans. Turn oven to 325 (do not preheat) add bake 40-45 minutes or until toothpick inserted in center comes out clean. Allow to cool in pans.

Personal Notes:
Personal Notes:
This is the best zucchini bread I have eaten.




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