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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

PINEAPPLE ZUCCHINI BREAD Recipe

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This recipe for PINEAPPLE ZUCCHINI BREAD is from Brown Family Favorites, 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 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup vegetable oil
2 cups sugar
3 large eggs
2 cups grated zucchini
1 small can crushed pineapple, undrained
2 tsp. vanilla
1 cup raisins
1/2 cup pecans, chopped coarsely
Directions:
Directions:
Lightly grease two 9x5x3-inch loaf pans. To make bread easier to remove from pans line with parchment paper. Mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside. In large bowl, mix together oil, sugar, and eggs until well blended. Add flour mixture and stir together. Pour batter into loaf pans. Be sure to divide batter evenly. Bake in preheated 350º oven for 50-60 minutes. Remove and let cool about 13 minutes. Invert onto cooling racks to finish cooling.

 

 

 

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