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Pineapple-Zucchini Bread Recipe

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This recipe for Pineapple-Zucchini Bread is from The Dieball Family Cookbook Project, 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!



3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. zucchini, coarsely shredded
1 can (8.5 ounce) crushed pineapples, drain well
3 c. flour
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1 c. pecans, finely chopped
1 c. raisins

1. Preheat oven to 350 degrees.

2. Butter and flour 2 9x5 loaf pans.

3. With rotary mixer, beat eggs to blend. Add salad oil, sugar and vanilla.

4. Continue beating mixture until thick and foamy. With a spoon, stir in zucchini (slowly) and pineapple.

5. Measure raisins into small saucepan. Cover with boiling water. Let stand 5 minutes, then drain.

6. Combine all-purpose flour, soda, salt, baking powder, cinnamon, nutmeg, pecans and raisins; stir dry ingredients gently into zucchini mixture just until blended.

7. Divided the batter equally between 2 pans.

8. Bake for 1 hour, or until a wooden pick inserted in center comes out clean.

9. Cool in pans 10 minutes; turn out on wire racks to cool thoroughly.

Number Of Servings:
Number Of Servings:
2 loaves




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