The Family Cookbook
Culinary Heirlooms
volume nineteen
by Doug Anderson
Reprinted from Bulletin 55, August 10, 2003

      Hello food fans, time for another gem from our North Dakota think tank. Where would we be without them? Today's recipe has some surprises; I certainly did not think pineapple was a part of zucchini bread, but it certainly all seems to work. So roll up your sleeves and dig into:

Muriel's Majestic Zucchini Bread

3 cups flour
2 tsp. baking soda
1 tsp salt
1/2 tsp. baking powder
3/4 cup pecans
3 eggs
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla
2 cups shredded zucchini
1 8 oz. can crushed pineapple (drained)

Combine first 5 ingredients, set aside. Beat eggs lightly in large mixing
bowl. Add sugar, oil and vanilla; beat to creamy. Stir in zucchini and
pineapple. Add dry ingredients, stirring only until dry ingredients are
moistened. Spoon batter into two well greased and flowered 8" x 4" x 3"
loaf pans. Bake at 350 degrees for 1 hour, or until done. Cool 10 minutes
in pans, turn over on rack and cool completely.

      That's another point for the North Dakotans, all you Minnesotans! Where is your regional pride? Maybe a plea to your competitive spirit will work? Anyway, thanks Muriel, your recipe was outstanding!
      Keep those e-mail recipes rolling in, only a few more and we will have something publishable.

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