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Pineapple Zucchini Bread

Just at the end of summer, when you need a good recipe to use up your extra zucchini.


3 eggs, beat well

• 1/2 to 1 cup salad oil
• 1 to 2 cups sugar
• 2 tsp. Vanilla
Beat until thick and foamy.

Stir in:
• 2 cups of grated zucchini
• 8 to 16 ounces crushed pineapple

Combine, then add to wet mixture:
• 3 cups unsifted flour (white works, combination of white and wheat is good)
• 2 tsp. baking soda
• 1 tsp. salt (I often omit or reduce the salt)
• 1/2 Tbsp. cinnamon
• 3/4 tsp. nutmeg

Optional: • 1 cup nuts or raisins

Bake at 350 degrees F for 60-70 minutes. Original recipe calls for 1 hour; additional liquid from pineapple juice takes a little longer. You might want to cover the bread with foil after 50 minutes.

Yield: Makes two loaves in small rectangular pans.

Notes on variations:
Original recipe calls for 1 cup of oil and 2 cups of sugar. However, this recipe works quite well with 1/2 cup of oil and only 1 cup of sugar.
Original recipe calls for 8 oz of crushed pineapple, well drained. However, the juice makes for a sweeter, moister bread and the I use the juice to replace the water called for in egg replacer. If you don't drain the pineapple well, you will probably want to increase your baking time.
I like my bread extra spicey, so I double the spices.

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