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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pineapple Zucchini Bread Recipe

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This recipe for Pineapple Zucchini Bread, by , is from Recipes From Across the Years, 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:  
Jill Foerster

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs

2 cups flour

2 cups sugar

2 cups zucchini, shredded

cup oil

tsp. salt

3 tsp. cinnamon

3 tsp. vanilla

1 dash nutmeg

3 tsp. baking soda

tsp. baking powder

cup crushed pineapple, well drained

nuts and raisins, optional



Directions:
Directions:
Preheat oven to 350*

Mix all ingredients together in a large bowl.

Pour into two prepared 8x4 inch loaf pans.

Bake for 1 hour, loaves will get dark in color.

Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
These are beautiful cake like loaves, that are delicious. Best zucchini bread recipe I have! Courtesy of Cheri our neighbor on Lathers Street.

 

 

 

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