"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Zucchini Pineapple Walnut Bread Recipe

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This recipe for Zucchini Pineapple Walnut Bread, by , is from Denise's Special Recipes, 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:  
Denise Lawson

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon and 1 tsp salt
1/2 tsp baking powder
1 cup chopped walnuts
3 large eggs
1 1/2 cups brown sugar, firmly packed
1 cup vegetable oil
1 can(s) pineapple tidbits 8 oz. can (do not drain)
2 cup shredded zucchini
1/2 cup milk

Directions:
Directions:
1. Preheat oven at 350 degrees. Put all dry ingredients together and set aside.
2. Mix together vegetable oil and eggs until frothy. Add sugar and mix well.
3. Add zucchini and pineapple into mixture. Add dry ingredients (1 cup at a time). Add walnuts - mix until incorporated. Once mixed together, add milk and mix lightly.
4. In a sprayed loaf pan, pour bread mixture about 3/4 full - This recipe will make 2 loafs.
5. Place in preheated oven 350 degrees for about 1 hour.

 

 

 

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