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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 FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Foote

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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