Recipe for Zucchini Bread with Pineapple and Nuts 
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Yield:
16 Servings
Ingredients:
Amount Ingredient
3 x Eggs, beaten
1 cup Oil
2 cup Sugar
2 tsp Vanilla
2 cup Zucchini, unpeeled and grated
1 cup Crushed pineapple, drained
3 cup Flour
2 tsp Baking soda
1 tsp Salt
1/2 tsp Baking powder
1/2 tsp Cinnamon
3/4 tsp Nutmeg
1 cup Chopped pecans
Instructions:
Instructions: Preheat oven to 350 . Mix eggs, oil, sugar and vanilla together. Add the zucchini and pineapple. Combine the dry ingredients and add to the zucchini mixture, mixing well. Add nuts and raisins and blend. Pour into 2 (9x5)

greased and floured loaf pans. Bake for 1 hour. Cool 10 minutes in the pans and then turn on wire racks. Also may be cooked in small foil loaf pans and given as gifts. If so, reduce cooking time to 35 to 40 minutes.

Yield: 2

(9x5) loaves.

CHERRY SINGLETON LAUGHLIN

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