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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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