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Spicy Pineapple Zucchini Bread Recipe

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This recipe for Spicy Pineapple Zucchini Bread, by , is from Pounds/Briggs Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marge Briggs


3 eggs
2 cups sugar
2 cups shredded zucchini
3 cups flour
1 tsp salt
1 tsps. cinnamon
1 cup chopped nuts
1 cup salad oil
2 tsp vanilla
1 can (8 oz) crushed pineapple
2 tsp soda
tsp baking powder
tsp nutmeg
1 cup raisins

Mix with mixer: eggs and oil, sugar and vanilla. Continue beating mixture until thick and foamy. With a spoon, stir in zucchini and well drained pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins. Stir gently into zucchini mixture just until blended.

Put in two 5x9 greased and floured loaf pans and bake at 350 for 1 hour or until done.

Cool in pan for 10 minutes. Put on wire rack to cool thoroughly.




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