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Zucchini Pineapple Loaf Recipe

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This recipe for Zucchini Pineapple Loaf, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Morelli


2 eggs
cup cooking oil
1 cup granulated sugar (use half light brown sugar)
1 cup shredded zucchini, unpeeled
1/2 cup crushed pineapple, drained
1 teaspoon vanilla

2 cups flour
1 tsp. baking soda
tsp. baking powder
tsp. salt
tsp. cinnamon
tsp. nutmeg
cup chopped nuts

Beat eggs, oil and sugar. Stir in zucchini, pineapple and vanilla.

Measure remaining ingredients in another bowl. Stir to distribute - add to wet ingreients and stir to moisten. Pour into greased loaf pan (9x5x3). Bake at 350 for 35 minutes until it passes the toothpick test. Cool for 10 minutes, then turn loaf out onto rack to further cool.




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