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

Contributor:  
Contributor:  
Leah Caruso
Added: Sunday, October 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, beaten
1 c. vegetable oil
1 1/2 c. sugar
2 c. grated zucchini (unpeeled)
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 1/2 tsp. cinnamon
dash of nutmeg
dash of cloves
1 c. chopped nuts
raisins

Directions:
Directions:
Mix eggs, oil, sugar, zucchini and vanilla. Stir together dry ingredients in a separate bowl. Then slowly add dry ingredients to egg mixture. Stir in nuts and pour into two 9x5 loaf pans or one bundt pan and bake at 350 degrees for 50-60 minutes.

 

 

 

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