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Zucchini Pineapple Bread

880Bread/Rolls
  Yield/Servings: 2 loaves  
Ingredients:
3 eggs
1 cup salad oil
2 cups sugar
2 tsp. vanilla
2 cups shredded zucchini
1 (8 oz.) can crushed pineapple
2 cups all purpose flour (unsifted)
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup fine chopped walnuts
1 cup fine chopped currants or raisins
 
 
Instructions:
Beat eggs to blend. Add salad oil, sugar, and vanilla. Beat to thick and foamy. Stir in with spoon coarsely shredded zucchini and well drained crushed pineapple.

Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts, and currants or raisins.

Stir gently into mixture just to blend. Bake in 2 greased and floured loaf pans at 350 degrees 1 hour or till done. Cool in pans 10 minutes then turn out on racks.
 
Submitted by: Creative Cooking USA

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