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Zucchini bread Recipe

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This recipe for Zucchini bread, by , is from Loretta's Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tina Perry


3 C all purpose flour
tsp salt
tsp baking powder
1 tsp cinnamon
tsp nutmeg
C chopped pecans
C raisins
2 tsp baking soda
3 eggs
2 C sugar
1 C vegetable oil
2 tsp vanilla
1 (8oz) can crushed pineapple, drained very well
2 C coarsely shredded zucchini (with peel)

Combine flour with next 7 ingredients.
Beat eggs slightly in mixing bowl. Add sugar, oil, and vanilla until smooth. Stir in zucchini and pineapple. Add above dry ingredients to zucchini mixture until blended using a spoon.

Grease and flour 2 loaf pans.
Bake 350* for 50 minutes or until toothpick inserted in center of bread comes out clean.
Cool in pans 10 minutes before removing from pans and placing on cooling racks.
Serve warm or room temp.

Personal Notes:
Personal Notes:
recipe given to me by Tonia Medley




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