"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

Beverly Lowham's Zucchini Bread Recipe

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This recipe for Beverly Lowham's Zucchini Bread, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Tuesday, January 22, 2008


3 Eggs
1 Cup Oil
2-1/2 Cups Sugar
3 Tsp. Vanilla
1 Tsp. Salt
1 Tsp. Baking Soda
1/4 Tsp. Baking Powder
1 Tsp. Cinnamon
3 Cups. Flour
1 Cup Nuts, chopped
2 Cups Zucchini, grated*

Combine ingredients. Bake in 2 greased loaf pans 60 to 70 minutes at 325. *Note: If using frozen and thawed zucchini, don't drain, include the water.




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