"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 Cake Recipe

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This recipe for Zucchini Cake, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, October 8, 2007


3 eggs
2 cups sugar
2 cups zucchini, chopped in blender and drained
3 cups flour
1 tsp. baking soda
2 tsp. salt
1 cup crushed pineapple with juice
1 cup nuts

1 (6 oz.) cream cheese
1 cup nuts, optional
2 tblsp. butter
2 tsp. vanilla
4 cups sugar

Mix sugar, oil, eggs, and vanilla together. Add zucchini and blend well. Add dry ingredients, nuts, and pineapple. Pour into 13 x 9 dish. Bake at 350 degrees for 45 minutes.




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