<th id="i3ey2"><track id="i3ey2"><video id="i3ey2"></video></track></th>

  • <tbody id="i3ey2"><pre id="i3ey2"></pre></tbody>
  • <button id="i3ey2"><tr id="i3ey2"><kbd id="i3ey2"></kbd></tr></button>
    <dd id="i3ey2"><pre id="i3ey2"></pre></dd>

    Zucchini Pineapple Bread

    3 eggs
    1 cup oil
    2 cups sugar
    2 tsp. vanilla
    2 cups shredded zucchini
    1 cup crushed pineapple
    3 cups flour
    2 tsp. baking soda
    1 tsp. salt
    ?tsp. baking powder
    1 ?tsp. cinnamon
    ?tsp. nutmeg
    1 cup coconut
    1 cup chopped walnuts

    Cream together eggs, oil, sugar, and vanilla, then stir in the zucchini and drained crushed pineapple.
    Next add the flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut, walnuts and blend.

    Pour into two greased and sugared bread pans or one 9 x 12 cake pan.
    Bake at 350?for 1 hour or until tested done.
    { insert toothpick into the middle, if it comes out clean, the bread is done. }
    Cool for 10 minutes and then turn out onto a rack to cool.

    If making cake, frost with cream cheese frosting to finish.

    Cream Cheese Icing:

    3 oz. of cream cheese
    ?box of powdered sugar
    1 Tbl. of butter
    1 tsp. of vanilla
    Beat all ingredients until smooth.

    Other Places to go:

    Inspirational Country Cottage

    I can be reached at:
    Connie allsosensual@excite.com

    Return To The Crafts Fair Cook Book