Zucchini Bread

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Ingredients
2 c all purpose flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
3/4 c pecans, finely chopped
3 eggs
1 c vegetable oil
2 c sugar
2 tsp vanilla
2 c zucchini, shredded
8 oz crushed pineapple, well drained
 
Directions
1. Combine first 5 ingredients; set aside.
2. Beat eggs lightly in a large mixing bowl. Add sugar, oil, and vanilla. Beat until creamy.
3. Stir in zucchini and pineapple.
4. Stir in dry ingredients, only until moistened.
5. Spoon into 2 well greased and floured 8 x 4 x 3 inch loaf pans. Bake at 350 degrees for 1 hour or until done.
6. Cool 10 minutes in loaf pans then move to rack to cool completely.
 
Notes:
From the recipe box of Verma Thompson.
Categories:
Meal   SnackDish   Dessert
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   1 hour 
Features   High-Fiber, Vegetarian




Porter Palmer

Member since Apr 2008

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