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Spiced Zucchini Bread Recipe

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This recipe for Spiced Zucchini Bread, by , is from The Mitchell/Mays Family Cookbook, 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!

Pam Mays


3 cups plain flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 cup finely chopped nuts
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 - 8 oz can crushed pineapple (or more), drained

Combine dry ingredients and nuts and set aside. Beat eggs lightly in large bowl, add sugar, oil and vanilla and beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until moistened.
Spoon batter into two well-greased and floured loaf pans. Bake at 350 for one hour or until done. Cool in pan for 10 minutes before removing. Turn out on rack and cool completely before storing.




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