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Pineapple-Zucchini Bread Recipe

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This recipe for Pineapple-Zucchini Bread, by , is from ELLIOTT/DARNOLD FAMILY RECIPES, 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!

Barbara Elliott


3 eggs
1 cup salad oil
2 cups sugar
2 t vanilla
3 cups flour
2 t baking soda
1 t salt
1/4 t baking powder
1 1/2 t cinnamon
3/4 t nutmeg
2 cups shredded zucchini
1(8 1/4ounce) can crushed pineapple
1 cup raisins ( optional )
1 cup nuts (optional)

In a mixing bowl, beat eggs, oil, sugar, and vanilla until thick. Sift flour, soda, baking powder, and spices together and stir into first mixture. Stir in remaining ingredients. Pour into 2 greased loaf pans and bake at 350 degrees for 1 hour or until a toothpick inserted comes out clean. Wrap in foil when cool.




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