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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrot, Zucchini, Pineapple Bread Recipe

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This recipe for Carrot, Zucchini, Pineapple Bread, by , is from Grandma Pat's 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!

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3 Eggs
1 C Oil
2 C Sugar
2 tsp Vanilla
3/4 C grated Carrots
8 oz Can Crushed Pineapple, drained
2 C Grated Zucchini
3 C Flour
1 tsp Salt
1/2 tsp Baking Powder
2 ts Baking Soda
3/4 tsp Nutmeg
1 1/2 tsp Cinnamon
1/2 C Raisins
1/2 C Nuts

Mix together eggs, oil, sugar, and vanilla; set aside.
Mix together carrots, pineapple, and zucchini; set aside.
Mix together remaining ingredients; set aside.
Mix egg mixture and vegetables together. Pour into dry mixture and stir. Don't over mix.
Pour into loaf pans; bake at 350 about 30 minutes.




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