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

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Monday, August 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3C. whole wheat flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 T. cinnamon
3 eggs, lightly beaten
1-1/2 C. brown sugar
1 C. oil
2 C. zucchini, shredded
1 T. lemon rind, grated
1 T. vanilla
1 C. undrained crushed pineapple
1/2 C. chopped walnuts

Directions:
Directions:
Stir together dry ingredients and set aside.
Beat eggs in large bowl. Stir in sugar, oil, zucchini, lemon rind, vanilla and pineapple.
Add flour mixture blending thoroughly.
Stir in walnuts.
Spoon into 2 well-greased loaf pans and bake at 350 degrees for 50 minutes.
Cool in pans on wire rack for 10 minutes.
Remove from pan and cool thoroughly on sides on racks.

Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
1-1/2 hours total time.
Personal Notes:
Personal Notes:
These freeze really well.
We like them sliced, toasted and covered with peanut butter for a healthy, filling breakfast.

 

 

 

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