"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 Katy's Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Fuller
Added: Thursday, October 16, 2008


3 Eggs
2 c. sugar
2 c. shredded Zucchini
3 c. flour
3/4 tsp. nutmeg
1 c. raisens (op)
1 sp. salt
1 c. oil
3 tsp. vanilla
8 1/2 oz. crushed pineapple
2 tsp. baking soda
1/2 tsp. cinnamon
1 c. chopped walnuts

Beat eggs, oil, sugar, & vanilla. Stir in Zucchini & pineapple. Combine all dry ingredients in another bowl & stir well. Add to liquid. Stir in raisens & nuts. Pour into greased loaf pan. Bake @ 350 for 1 hr. or till toothpick comes out clean. Cool for about 1/2 hr. & remove from pan. Makes 3 loaves of bread.




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