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Zucchini Pineapple Bread Recipe

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This recipe for Zucchini Pineapple Bread is from The Seigel Family Cookbook Project July 2009, 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 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
Directions:
Directions:
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 325º (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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