Recipes from Lanier Publishing


Hebron, New Hampshire
 Zucchini Pineapple Bread Recipe
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Ingredients:
2 cups zucchini, shredded
2 cups sugar
Oil with pineapple juice to make 1 cup
3 eggs
1 teaspoon vanilla
3 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1 cup chopped walnuts
1 8-ounce can crushed pineapple, drained

Instructions:
Mix first 5 ingredients in large bowl. Set aside.
In a separate bowl, mix the rest of the ingredients.
Add to zucchini mixture. Blend well.
Add chopped walnuts.
Bake at 325 degrees in a greased, floured loaf pan for 1 hour.

Good served with Pineapple Orange Cream Cheese
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