"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Darrington
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
3 cups flour, white or whole wheat
2 cups sugar
1 teaspoon salt
1 cup vegetable oil
1 teaspoon baking soda
3 cups zucchini, grated
1/2 teaspoon baking powder
1 tablespoon vanilla extract
1 tablespoon cinnamon

Directions:
Directions:
Beat eggs until light and fluffy. Add sugar and oil, beat well. Add zucchini, then vanilla. Mix in dry ingredients. Pour into two 9x5-inch floured bread pans. Bake at 350 for 45-55 minutes.

 

 

 

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