"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pineapple-Zucchine Bread Recipe

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This recipe for Pineapple-Zucchine Bread, by , is from Linda's Home Cooking, 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:  
Linda Carrico

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 cup oil
2 cups sugar
2 cups shredded zucchine
2 tsp vanilla
1 8oz can crushed pineapple (drained)
3 cups flour
2 tsp soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 chopped walnuts

Directions:
Directions:
Beat beat eggs lightly with mixer. Add oil, sugar, vanilla, beat until foamy. Stir in zucchine, pineapples. In another bowl, combine flour, soda, salt, baking powder, cinnamon, nutmeg and nuts. Stir gently into zucchine mixture just until blended. Pour into greased and floured pans. 2 loaf pans or 5 small loaf pans.

Bake at 350 for 1 hour. Shorter time for small pans about 45 minutes.

Preparation Time:
Preparation Time:
25 minutes

 

 

 

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