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

Stephen Mack
Added: Monday, September 1, 2008


3 eggs
2 cups sugar
3/4 cup of oil
3 tsp of vanilla
2 cups of zucchini, grated
3 cups of flour
1 tsp baking powder
1 tsp baking soda
3 tbsp cinnamon
1/2 cup of raisins (Optional)
1 cup of nuts (Optional)

Beat eggs and sugar together in a bowl until light yellow, 2-3 minutes. Mix in oil and vanilla. Squeeze out excess water from zucchini and combine with batter.

Sift dry ingredients together and then fold it with wet ingredients until combined. Mix in the optional raisins and chopped nuts.

Put mixture in 2 greased and flour loaf pans and bake for 1 hour at 350 F or until a knife comes out clean.




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