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

Spicy Pineapple Zucchini Bread Donna Cain Recipe

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This recipe for Spicy Pineapple Zucchini Bread Donna Cain, by , is from We Are Abel To Cook, 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:  
Jeanette Landeis

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs 2 tsp baking soda
1 cup salad oil tsp baking powder
2 cups sugar 1 tsp salt
2 tsp vanilla 1 tsp cinnamon
2 cups zucchini, coarsely shredded tsp nutmeg
1 can (8 ounce) crushed pineapple, well drained 1 cup walnuts or raisins, if desired
3 cups flour, unsifted

Directions:
Directions:
Beat eggs, salad oil, sugar and vanilla well. Add zucchini and pineapple and mix. Combine and stir dry ingredients into zucchini mix. Pour into 2 greased and floured 5" x 9" loaf pans and bake for 1 hour at 350 degrees. Cool 10 minutes and remove to wire rack.

 

 

 

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