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