"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
This recipe for Zucchini Bread, by Maureen Letcher, is from The Conrad Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 eggs 2 c. sugar 1 c. oil 3 1/2 c. flour 1 1/2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. cinnamon 3/4 tsp. baking powder 2 c. grated zucchini
In a large bowl, beat with mixer: eggs, sugar, and oil. In a separate bowl, mix: flour, baking soda, salt, cinnamon, and baking powder. Alternately add dry ingredients with grated zucchini. Bake in greased and floured loaf pans at 350º for about 1 hour.
This is one of my mother's recipes (Dorothy Ann McMullen Letcher).
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