Email to Magnolia Lane Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN Pineapple Zucchini Bread Source of Recipe by Ellen/leaderevc/EDC, from Sunset cookbook Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9514.2List of Ingredients 3 eggs 2 cups sugar 1 cup salad oil 2 teaspoons vanilla 2 cups coarsely shredded, unpeeled zucchini 1 can (81/4 oz.) of pineapple, drained well 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons ground cinnamon0 3/4 teaspoon nutmeg 1 cup finely chopped walnutsRecipe Combine ingredients and pour into two greased loaf pans. Bake in 350 degre oven 50 to 60 minutes.
Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9514.2