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Title: Zucchini Pineapple Bread Categories: None Yield: 1 Servings 3 Eggs 1 c Oil 2 c Sugar 2 ts Vanilla 2 c Shredded unpeeled zucchini 1 cn (8 1/2 ounces) crushed -pineapple Well Drained 3 c Flour 2 ts Baking soda 1 1/2 ts Cinnanom 1 ts Salt 3/4 ts Nutmeg 1/4 ts Baking powder 1 c Chopped walnuts Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients, Mix well. Pour into 2 greased 9 by 5 inch loaf pans. Bake at 350 degrees about 1 hour or until wooden pick inserted in loafs comes out clean. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Penney Wilfort |