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Ingredients Jump to Instructions ↓

  1. 3 Eggs

  2. 2 c Sugar

  3. 2 ts Vanilla

  4. 1 c Oil

  5. 3 c Zucchini, shredded

  6. 3 c Flour

  7. 1 ts Baking powder

  8. 1 ts Baking soda

  9. 1/2 ts Salt

  10. 1 c Pecans

  11. 1 c Pineapple, crushed

  12. 350. Drain pineapple well. Beat together eggs, sugar, vanilla and oil in large bowl. Stir in well-drained zucchini. In separate bowl, combine flour, baking powder, baking soda, salt, and pecans. Add to zucchini mixture. Add pineapple and mix well. Pour into greased and floured

  13. 9"x

  14. 5" loaf pan. Bake

  15. 55-60 minutes, until wood pick inserted in center

  16. 725 calories;

  17. 227 mg sodium;

  18. 80 mg cholesterol;

  19. 40 grams fat;

  20. 89 grams carbohydrates;

  21. 9 grams protein;

  22. 0.70 gram fiber. FROM: L.A. Times Food Section,

  23. 9/3/92 Posted on Genie C

  24. 286 by J.APPLEBURY

  25. 9/8/92 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI

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