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Zucchini Pineapple Bread

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“I found this in a cookbook from college. It's an excellent way to use up your zucchini's in the summer and makes your house smell wonderful.”
READY IN:
1hr 30mins
SERVES:
20
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs in a large bowl to blend.
  2. Add oil, sugar, and vanilla and beat until thick and foamy.
  3. Stir in zucchini and pineapple.
  4. In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts.
  5. Stir gently into zucchini mixture to blend.
  6. Bake in 2 greased loaf pans at 350 degrees.
  7. Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes.
  8. Cool 10 minutes.
  9. * For 4 small loaves, bake approximately 35 - 40 minutes.

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