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American Quilter's Society
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Quilt World: Recipe Details

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Zucchini Bread

Print Recipe

Category: Breads
Servings: 2 Loafs

Submitted By: Lynn VanVactor
Recipe Source: Southern Living Magazine

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons soda
  • 1/2 teaspoon baking powder
  • 3/4 cup chopped pecans
  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 teaspoons vanilla
  • 2 cups shredded zucchini
  • 1 (8 ounce) can crushed pineapple, drained
 

Preparation

  1. 1.Combine dry ingredients and pecans; set aside. Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon the batter into 2 well-greased and floured 8 x 4 x 3 inch loaf pans. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes in pans, then turn out onto rack.