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Pineapple Zucchini Bread Recipe

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This recipe for Pineapple Zucchini Bread, by , is from Letters From The Heart USA, 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!

Contributor:  
Contributor:  
Kayla Bradley

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 1/2 teaspoon ground cinnamon
3/4 teaspoons ground nutmeg
1 (8 oz) can crushed pineapple, drained
2 cups grated zucchini
3 cups all- purpose flour
1 teaspoon salt
1 1/2 teaspoons backing soda
1 1/2 teaspoons baking powder.
Milk as needed

Directions:
Directions:
1) Combine flour, baking powder, baking soda, salt

2) In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. If lumpy add in milk to make it smooth. Pour batter into two greased and floured 9 x 5 inch loaf pans.

3) Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.


Serves 24

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1 hour 20 minutes

 

 

 

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