"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 Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, May 25, 2008


3 eggs
1 cup oil
2 cups sugar
2 cups peeled, grated zucchini
2 tsp vanilla
2 cups flour
1/4 tsp soda
1 tsp salt
3 tsp cinnamon
1/2 cup nuts
1 c. coconut or raisins (optional)

Beat eggs until light and fluffy. Add oil, sugar, zucchini, vanilla mix well. Add dry ingredients, mix well. Pour into large bread loaf pans that have been well greased and floured. Bake at 325 for hour. Do not let pans touch each other.




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