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

William Holstrom
Added: Tuesday, September 23, 2008


2 C Sugar
3 Eggs
1 C oil
2 C Shredded Zucchini
3 tsp Vanilla
1 1/4 tsp salt
1 tsp Baking Soda
1 tsp Cinnamon
1 Can Crushed Pineapple - Drained
3 c Flour
1 handful raisins - optional
1 handful walnuts (chopped) - optional

Preheat oven 350. Mix together in order given. Put in two bread pans. (Put PAM on them). Bake 1 hour at 350




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