Food Recipe of the Day: Pineapple Zucchini Bread


Pineapple Zucchini Bread

3 eggs

1 c. oil

2 c. sugar

2 tsp. vanilla

2 c. shredded, unpeeled zucchini

1 80z can crushed pineapple, well drained

3 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 tsp. nutmeg

1/4 tsp. baking powder

1 c. chopped prunes or raisins

Beat eggs, oil, and vanilla until thick. Stir in remaining ingredients and mix well. Pour in 2 greased 9 x 5 loaf pans. Bake at 350 degrees for about 1 hour. If you are using glass pans, bake at 325 degrees. Cool loaves and wrap well. Keep in refrigerator or freeze them. Will be moist and delicious.

 

 

 

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