"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

Butterscotch zucchini nut bread Recipe

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This recipe for Butterscotch zucchini nut bread, by , is from The Anderson / Farinella Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Geralyn Ziino
Added: Saturday, February 11, 2006


1 3.9 oz. instant butterscotch pudding
3 cups flour
1 1/2 tsp. cinnamon
3/4 tsp apple pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1 cup sugar
2 cups shredded zucchini
2 eggs
1/2 cup melted butter
1/4 cup buttermilk
3/4 cup chopped nuts

In a bowl blend flour, pudding mix, cinnamon, apple pie spice, baking soda and baking powder, set aside.
In mixing bowl, beat melted butter, sugar, zucchini and eggs.
Add buttermilk and blend well.
Add chopped nuts and blend well.
Add dry ingredients to batter, blending well
Bake in a greased 9x5x3 pan at 350 degrees for 60 - 70 minutes or until toothpick comes out clean.

Number Of Servings:
Number Of Servings:
1 loaf




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