"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Easy Zucchini Bread Recipe

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This recipe for Easy Zucchini Bread, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans
1 package spice cake mix
1 1/4 cups milk
1/2 cup oil
3 eggs
2 cups shredded zucchini

Directions:
Directions:
Beat cake mix, milk and oil; stir in zucchini and 2/3 cup pecans. Pour evenly into 2 lighly greased loaf pans; sprinkle remaining 1/3 cup pecans evenly over batter.

Bake at 350 for 35-40 minutes.

Cool in pans on wire rack for 10 minutes; remove and let cool 15 minutes before slicing.

 

 

 

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