Spicy pineapple zucchini bread
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Spicy pineapple zucchini bread
  Spicy    Pineapple    Zucchini    Bread  
Last updated 6/12/2012 1:24:22 AM. Recipe ID 57875. Report a problem with this recipe.
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      Title: Spicy pineapple zucchini bread
 Categories: Breads
      Yield: 6 Servings
 
      3    Eggs
      3 c  All-purpose flour
      1 c  Oil
      2 ts Baking soda
      2 c  Granulated sugar
      1 ts Salt
      2 ts Vanilla
    1/2 ts Baking powder
      2 c  Coarsely grated, unpeeled
  1 1/2 ts Cinnamon
      1 cn Crushed pineapple, drained
    3/4 ts Nutmeg
      1 c  Finely chopped nuts
      1 c  Currants
 
  In large bowl of electric mixer, beat eggs. Add oil, sugar and
  vanilla. Continue to beat until thick and foamy. With a spoon, stir
  in zucchini and pineapple. In large bowl, combine flour, baking soda,
  salt, baking powder, cinnamon and nutmeg. Stir into zucchini mixture
  until blended. Add nuts and currants. Stir until blended. Divide
  batter evenly between 2 greased and floured 9" x 5" x 3 " loaf pans.
  Bake at 350 degrees F for 60 minutes or until loaves test done. Cool
  in pans for 10 minutes. Turn out on wire cake racks to cool
  completely.
  
  Yields: 2 loaves
  
  From: Winnipeg Hydro Home Economists Zucchini Booklet
 




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Recipe ID 57875 (Apr 03, 2005)

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