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Pineapple Zucchini Bread Recipe

2 cups
1 cup
3 large
2 teaspoons
2 cup
1 – 8 ounce can
3 cups
2 teaspoons
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1 cup
1 cup
sugar
vegetable oil
eggs
vanilla
unpeeled zucchini, shredded
crushed pineapple, drained
all purpose flour
baking soda
salt
nutmeg
cinnamon
chopped nuts
raisins or currants
nonstick pan spray

Oven Temp: 325°
Recipe Cooking Time: 60 minutes
Pan Type: 2 – 9 x 5" loaf pans


Zucchini Bread Directions

Preheat Oven.

Combine in a large mixer bowl, the sugar, oil, eggs and vanilla. Mix well. Add the shredded zucchini and crushed pineapple and stir to blend. Add the flour, baking soda, salt, nutmeg and cinnamon. Mix well. Stir in the nuts and raisins or currants. Divide zucchini bread dough into prepared loaf pans. Bake pineapple zucchini bread in hot oven for the allotted time or until a toothpick inserted in the middle comes out clean. Remove pineapple zucchini bread from the oven, let cool on a wire rack.

Recipe Yields: 2 loaves


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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