"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 Nut Bread Recipe

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This recipe for Zucchini Nut Bread, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juanita Middleton
Added: Sunday, October 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, beaten
2 c. sugar
1 c. vegetable oil
2 c. grated raw unpeeled zucchini
2 c. sifted flour
1/4 t. baking powder
1 t. salt
2 t. baking soda
2 t. cinnamon
2 t. vanilla
1 c. chopped pecans

Directions:
Directions:
1. Preheat oven to 325 degrees. In large mixing bowl add sugar and oil to beaten eggs. Mix well. Stir in zucchini.
2. Sift dry ingredients together and add to zucchini mixture. Mix well. Add vanilla and nuts and mix.
3. Pour into two loaf pans and bake about one hour or until loaves test done.

Personal Notes:
Personal Notes:
Mom came up with this when Dad's garden overproduced zucchini one year. It is a very moist bread and freezes well.

 

 

 

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